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Red beans & tofu casserole

Yield: 6 Servings

Ingredients:

• 30 oz Kidney beans cooked
• 1 ea Onion chopped
• 1 ea Green bell pepper diced
• 2 ea Garlic cloves minced
• 2 tb Safflower oil
• 1 lb Firm tofu drained & cubed
• 4 ts Thyme chopped
• 1 ea Bay leaf
• 1/4 ts Black pepper
• 1 tb Tamari
• 1 c Vegetable broth
• 3 tb Parsley chopped
• 1/2 c Wheat germ

Instructions:

toasted Preheat oven to 300F. Set aside cooked beans. Saute onion bell pepper & garlic in oil in a large skillet until soft about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme bay leaf black pepper & tamari. Saute for 3 minutes. Stir in beans & stock. Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 minutes. Remove from oven stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp about 30 minutes. Serve piping hot. Vegetarian Gourmet Issue #11

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