1 lb tofu, extra firm, frozen
3/4 cup water
1/4 cup soy sauce
2 Tbsp olive oil
1 cup pinto or black beans, uncooked
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/4 c fresh cilantro
3 T chili powder
28 oz can tomatoes
Cook beans ahead of time. Set aside.
To freeze tofu, open package and drain water. Place tofu in freezer
bag and store until ready to use. To thaw tofu, put freezer bag
in microwave on "defrost" for ten minutes. Be careful; edges might
be hot. Squeeze excess water out of the tofu, then crush and
crumble into a small bowl. Combine water and soy sauce. Add to
tofu, and marinate for ten minutes.
Heat oil in wide skillet or large saucepan. Saute green pepper
and onion until wilted. Add garlic, parsley, cook one minute.
Drain tofu in colander, and add to pan. Add chili powder. Cook
10 minutes. Combine with remaining ingredients. Simmer covered
1 hour, uncovered 30 minutes.