| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Black turtle beans |
| 19 |
oz |
Tofu |
| 1 |
sm |
Can tomato paste, 5 1/2 oz |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Dijon mustard |
| 3 |
|
Garlic cloves, chopped |
| 2 |
ts |
Oregano |
| 1/4 |
c |
Dry red wine |
| 2 |
ts |
Basil |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Onions, chopped |
| 3 |
|
28 oz cans tomatoes, undrain |
| 1/4 |
c |
Chili powder |
| 1 1/2 |
tb |
Cumin |
| 1 |
cn |
Red kidney beans, 14 oz |
| 1/2 |
c |
Italian parsley, chopped |
| 1/4 |
c |
Cilantro, chopped |
|
|
Salt & pepper, to taste |
INSTRUCTIONS
Soak the black beans. Freeze, thaw & squeeze out the tofu, then tear
into pieces. In a mixing bowl, whisk together half the tomato paste,
soy sauce, mustard, garlic, oregano, red wine & basil. Add the tofu
& stir to coat.
In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed & the tofu browned. Remove from the heat.
In a small pot, saute the onion in the remaining oil until
transparent. Add to the tofu mixture. Also add the tomatoes, the
rest of the tomato paste, chili powder, cumin, salt & pepper. Also
add the black beans. Simmer on low heat for 30 to 40 minutes until
the beans are tender. Add the kidney beans & cook another 10
minutes. Add parsley & cilantro & cook for 5 minutes. Check
seasonings & serve with cornbread.
"Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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