• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Red Beans and Tofu Casserole

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 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

 Directions

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.

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