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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
  • Parmesan cheese


  1. 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.
  2. Stir in the tofu. Add kidney beans and heat through.
  3. Serve sprinkled with Parmesan cheese.


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