| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Main dish, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Pinto beans — cooked and |
|
|
Covered with water |
| 1 |
lb |
Tofu, firm — frozen |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Peanut butter |
| 1 |
ts |
Onion powder |
| 1 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Garlic powder |
| 1 |
lg |
Green pepper — diced |
| 1 |
lg |
Onion — diced |
| 2 |
|
Garlic cloves — minced |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Salt |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Thaw tofu, squeeze dry and crumble into bite-size pieces.
Preheat oven to 350 degrees.
Whip together the soy sauce, peanut butter, onion powder, cumin (1/2 t
only) and garlic powder with 1/4 cup water.
Pour this mixture over the prepared tofu pieces and squeeze in so all
liquid is absorbed evenly.
Grease a cookie sheet with 1 tablespoon of oil.
Spread the tofu pieces on the oiled cookiesheet and bake for 20 minutes.
Flip them over and bake for 10 minutes on the other side.
Heat one tablespoon of oil in a heavy soup pot and saute the green pepper,
onion and garlic until tender.
Add the cooked beans and water, chili powder, cumin (one teaspoon) and
salt. Add the baked tofu pieces and just bring to a simmer.
Serve hot.
Source: Vegetarian Gourmet, Summer 1992/MM by DEEANNE
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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