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.