Black Bean and Tofu Stew

Black Bean and Tofu Stew Ingredients

1 Block lowfat firm silken	1 cn (4oz) sliced mushrooms
1 cn (14.5oz) Italian style

Instructions for Black Bean and Tofu Stew

I got the recipe from the new McDougall quick and easy cookbook; my modifications/comments are in parentheses: Cube the tofu, and combine everything in a med-sized saucepan. Cook on med-low for 30 min. Serves 2. ~-I think my tofu cubes were about 2cm square, and they seemed a little large . . . next time Id prob. cut them a little smaller. Also, I have an electric stove with no med-low setting, so I cooked on med. uncovered, and for a little more than 30 min. This recipe seems like it would be very adaptable to whatever you have in the way of veggies . . . next time I might add some cooked potatoes and/or zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun, etc.) Posted to fatfree digest V97 #271 by Chris Ingle on Nov 20, 1997

Main Ingredient: TofuCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Mushroom

for flavor and categorization

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