| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Mexican, Chili, Beans |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Tofu |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
A-1 sauce |
| 2 |
tb |
Oil |
| 1 |
ts |
Garlic, minced |
| 1 |
|
Onion, chopped |
| 1 1/2 |
ts |
Chili powder |
| 1 1/2 |
ts |
Cumin, ground |
| 1 |
cn |
Tomatoes, chopped (1 lb) |
| 1 |
cn |
Tomato sauce (15 oz) |
| 2 |
cn |
Kidney beans, red (1 lb) |
INSTRUCTIONS
Thaw tofu quickly by placing bag in boiling water. Rinse with cool water.
(This is because tofu that has been frozen and thawed, can be easily
crumbled.) Take tofu from bag and squeeze to remove excess water. Shred
tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and
A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add
oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture
to seasoned onions in the pot, and mix well. Add chopped tomatoes with
juice, tomato sauce, and two cans of beans. Cook 15-20 minutes.
From: The Best Little Tofu Cookbook from Marjon by Marcia Miller
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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