Red Beans & Tofu Casserole
Description
This International main features Kidney beans, cooked, Onion, chopped, Green bell pepper. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Preheat oven to 300F (149ðC).
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Set aside cooked beans.
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Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes.
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Add tofu & saute briefly for 2 minutes.
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Add thyme, bay leaf, black pepper & tamari.
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Saute for 3 minutes.
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Stir in beans & stock.
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Pour into a 1 quart casserole dish.
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Sprinkle with parsley & 1/4 c of wheatgerm.
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Bake for 45 minutes.
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Remove from oven, stir gently & sprinkle with remaining wheatgerm.
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Return to oven & bake until the topping is crisp, about 30 minutes.
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Serve piping hot.
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"Vegetarian Gourmet" Issue #11
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1827.5kcal
- % Daily Value *
- Total Fat 74.4g115%
- Saturated Fat 11.4g58%
- Cholesterol 0.0mg0%
- Sodium 33.0mg2%
- Total Carbohydrate 227.3g76%
- Dietary Fiber 60.4g242%
- Sugars 18.5g
- Protein 75.1g151%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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