Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Black turtle beans
19 oz Tofu
1 sm Can tomato paste, 5 1/2 oz
2 tb Soy sauce
2 tb Dijon mustard
3 ea Garlic cloves, chopped
2 ts Oregano
1/4 c Dry red wine
2 ts Basil
1/2 c Vegetable oil
1 c Onions, chopped
3 ea 28 oz cans tomatoes, undrain
1/4 c Chili powder
1 1/2 tb Cumin
1 cn Red kidney beans, 14 oz
1/2 c Italian parsley, chopped
1/4 c Cilantro, chopped
Salt pepper, to taste

Soak the black beans. Freeze, thaw squeeze out the tofu, then tear
into pieces. In a mixing bowl, whisk together half the tomato paste,
soy sauce, mustard, garlic, oregano, red wine basil. Add the tofu
stir to coat.

In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed the tofu browned. Remove from the heat. In
a small pot, saute the onion in the remaining oil until transparent.
Add to the tofu mixture. Also add the tomatoes, the rest of the
tomato paste, chili powder, cumin, salt pepper. Also add the black
beans. Simmer on low heat for 30 to 40 minutes until the beans are
tender. Add the kidney beans cook another 10 minutes. Add parsley
cilantro cook for 5 minutes. Check seasonings serve with
cornbread.

"Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board"

Browse by categories