Spicy Mexican Tofu

Ingredients

  • 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

Instructions

  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.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Quick Links

American Regional ~ Appetizers ~ Beverages ~ Bread ~ Candy ~ Cookies ~ Desserts ~ Holidays ~ International Cuisine ~ Main Course ~ Meatless ~ Restaurant ~ Salads/Salad Dressings ~ Sandwiches/Wraps ~ Side Dishes/Veggies ~ Snacks ~ Soup/Stew/Chili ~ Complete Recipe Index


DON'T MISS Weekly Specials
from The Prepared Pantry!
Some items are FREE!



Balance of Nature