Spicy Mexican Tofu
18 ounces extra-firm tofu, cut into small cubes
1 cup chopped onion
2 1/2 cups undrained canned stewed tomatoes
1 1/4 cups canned kidney beans
2 2/3 teaspoons olive oil
2 garlic cloves
1 tablespoon chili powder
Sauté onion and garlic cloves in olive oil until soft. Add tomatoes and chili powder and bring to a boil. Boil vigorously, uncovered, and stirring often, until thick - about 8 minutes.
Stir in the tofu. Add kidney beans and heat through.
Serve sprinkled with Parmesan cheese.