Red Beans and Tofu Casserole
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INGREDIENTS
- 3 tb Parsley, chopped
- 1/4 ts Black pepper
- 2 tb Safflower oil
- 2 Garlic ; minced
- 1 lb Firm tofu, drained & cubed
- 1 Green bell pepper, diced
- 1 tb Tamari
- 1 Onion ; chopped
- 4 ts Thyme, chopped
- 1 c Vegetable broth
- 1/2 c Wheat germ, toasted
- 30 oz Kidney beans, cooked
- 1 Bay leaf
INSTRUCTIONS
Preheat oven to 300F. Set aside cooked beans. Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock. Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp, about 30 minutes. Serve piping hot. "Vegetarian Gourmet" Issue #11 Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (694g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 74 | ||
| Calories from Fat: 41 (55%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.6g | 6 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 3.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1933mg | 67 % | |
| Potassium 38.4mg | 1 % | |
| Total Carbohydrate 8.2g | 2 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 7.8g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 74
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