Free Recipe Red Beans and Tofu Casserole
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Red Beans and Tofu Casserole Recipe
30 oz Kidney beans, cooked
1 Onion, chopped
1 Green bell pepper, diced
2 Garlic cloves, minced
2 tb Safflower oil
1 lb Firm tofu, drained & cubed
4 ts Thyme, chopped
1 Bay leaf
1/4 ts Black pepper
1 tb Tamari
1 c Vegetable broth
3 tb Parsley, chopped
1/2 c Wheat germ, toasted
Red Beans and Tofu Casserole Preparation
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 Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
Cooking Temperature:
Recipe Serves: 6
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