Tofu Chile (Kay)

Recipes » Soups, Stews and Chili » Vegetarian

Try this Tofu Chile (Kay) recipe, or contribute your own. "Tofu" and "Main dishes" are two of the tags cooks chose for Tofu Chile (Kay).

Cuisine: AmericanMain Ingredient: Tofu

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Ingredients

Ready in 1 hours
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Original recipe makes 4 Servings

2 tbVegetable oil

1 lgGreen pepper; diced

1 cWater

14 ozCooked black beans

1 tsSugar

14 ozCooked kidney beans

1 lgOnion; diced

16 ozFirm tofu; drained and cut

2 tbChili powder; up to 3 tbs

28 ozStewed tomatoes

1 mdYellow squash; sliced

Tofu Chile (Kay) Preparation

Put oil in a Dutch oven and saute onion and green pepper. Stir in chili powder. Add squash, tofu, tomatoes, beans and sugar. Add water. Heat to boiling, reduce heat and simmer uncovered for 20 minutes. REF Liz Caesars Cook and Tell, "Tofu a nutritious low-fat wonder with many uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman < phannema@wizard.ucr.edu > [PER SERVING: 566 cals, 19g fat] Notes: Evelyn Kay of Banning uses tofu to make chile and in a vegetable stir-fry. These are her recipes. Recipe by: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchettis Hot Flash Cookbook Posted to EAT-LF Digest by Kitpath on Jun 03, 1998