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. Saute onion, bell pepper and garlic in oil in a large skillet until soft, about 4 minutes. Add tofu and Saute briefly for 2 minutes. Add thyme, bay leaf, black pepper and tamari. Saute 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.
 
 
While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, Take, eat; this is My body." (Matthew 26:26)