Red Beans And Tofu Casserole
Ingredients
30 ounce kidney beans, cooked
1 each onion, chopped
1 each green bell pepper, diced
2 each garlic cloves, minced
2 Tbsp. safflower oil
1 pound firm tofu, drained and cubed
4 tsp. thyme, chopped
1 each bay leaf
1/4 tsp. black pepper
1 Tbsp. tamari
1 C. vegetable broth
3 Tbsp. parsley, chopped
1/2 C. wheat germ, toasted
Cooking Instructions
Preheat oven to 300 degrees. Set aside cooked beans. Sauté onion, bell pepper and garlic in oil in a large skillet until soft, about 4 minutes. Add tofu and sauté briefly for 2 minutes. Add thyme, bay leaf, black pepper and tamari. Sauté for 3 minutes. Stir in beans and stock. Pour into a 1 quart casserole dish. Sprinkle with parsley and 1/4 C. of wheat germ. Bake for 45 minutes. Remove from oven, stir gently and sprinkle with remaining wheat germ. Return to oven and bake until the topping is crisp, about 30 minutes. Serve piping hot.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)