Red Beans & Tofu Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
30 ounce: Kidney beans, cooked
1 each: Onion, chopped
1 each: Green bell pepper, diced
2 each: Garlic cloves, minced
2 tbsp: Safflower oil,
1 lbs: Firm tofu, drained & cubed
4 tsp: Thyme, chopped
1 each: Bay leaf,
1/4 tsp: Black pepper,
1 tbsp: Tamari,
1 cup: Vegetable broth,
3 tbsp: Parsley, chopped
1/2 cup: Wheat germ, toasted
Directions:
Preheat oven to 300F. Set aside cooked beans.
Saute onion, bell pepper & garlic in oil in a large skillet until
soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add
thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in
beans & stock.
Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of
wheatgerm. Bake for 45 minutes. Remove from oven, stir gently &
sprinkle with remaining wheatgerm. Return to oven & bake until the
topping is crisp, about 30 minutes. Serve piping hot.
"Vegetarian Gourmet" Issue #11
Source from luhu.jp
Saute onion, bell pepper & garlic in oil in a large skillet until
soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add
thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in
beans & stock.
Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of
wheatgerm. Bake for 45 minutes. Remove from oven, stir gently &
sprinkle with remaining wheatgerm. Return to oven & bake until the
topping is crisp, about 30 minutes. Serve piping hot.
"Vegetarian Gourmet" Issue #11
Source from luhu.jp