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  • Red Beans And Tofu Casserole

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    Red Beans And Tofu Casserole
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 30 ounce Kidney beans, cooked
    • 1 x Onion, minced
    • 1 x Green bell pepper, diced
    • 2 x Garlic cloves, chopped
    • 2 Tbsp. Safflower oil
    • 1 lb Hard tofu, liquid removed & cubed
    • 4 tsp Thyme, minced
    • 1 x Bay leaf
    • 1/4 tsp Black pepper
    • 1 Tbsp. Tamari
    • 1 c. Vegetable broth
    • 3 Tbsp. Parsley, minced
    • 1/2 c. Wheat germ, toasted

    Directions

    1. Preheat oven to 300F. Set aside cooked beans.
    2. Saute/fry onion, bell pepper & garlic in oil in a large skillet till soft, about 4 min. Add in tofu & saute/fry briefly for 2 min. Add in thyme, bay leaf, black pepper & tamari. Saute/fry for 3 min. Stir in beans & stock.
    3. Pour into a 1 qt casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 min. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake till the topping is crisp, about 30 min. Serve piping warm.

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