Red beans & tofu casserole
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Red beans & tofu casserole
  Beans    Tofu    Casserole    Vegan    Vegetarian  
Last updated 6/12/2012 1:20:01 AM. Recipe ID 51588. Report a problem with this recipe.
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      Title: Red beans & tofu casserole
 Categories: Vegan, Vegetarian
      Yield: 6 Servings
     30 oz Kidney beans, cooked
      1 ea Onion, chopped
      1 ea Green bell pepper, diced
      2 ea Garlic cloves, minced
      2 tb Safflower oil
      1 lb Firm tofu, drained & cubed
      4 ts Thyme, chopped
      1 ea Bay leaf
    1/4 ts Black pepper
      1 tb Tamari
      1 c  Vegetable broth
      3 tb Parsley, chopped
    1/2 c  Wheat germ, toasted
  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

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Recipe ID 51588 (Apr 03, 2005)

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