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.
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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