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