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 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 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