Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled.) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes. From: The Best Little Tofu Cookbook from Marjon by Marcia Miller
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 6|
|Calories from Fat: 48 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 810.3mg||28 %|
|Potassium 700.4mg||18 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 16.9g|
|Protein 10.8g||15 %|
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Calories per serving: 185
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