Yield: 4 Servings
|2 tablespoons||Vegetable oil|
|1 large||Onion; diced|
|1 large||Green pepper; diced|
|2 tablespoons||Chili powder; up to 3 tbs|
|1 medium||Yellow squash; sliced|
|16 ounces||Firm tofu; drained and cut into cubes|
|28 ounces||Stewed tomatoes|
|14 ounces||Cooked kidney beans|
|14 ounces||Cooked black beans|
Put oil in a Dutch oven and saute onion and green pepper. Stir in chili powder. Add squash, tofu, tomatoes, beans and sugar. Add water. Heat to boiling, reduce heat and simmer uncovered for 20 minutes.
REF Liz Caesar's Cook and Tell, "Tofu a nutritious low-fat wonder with many uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman < phannema@... > [PER SERVING: 566 cals, 19g fat] Notes: Evelyn Kay of Banning uses tofu to make chile and in a vegetable stir-fry. These are her recipes.
Recipe by: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to EAT-LF Digest by Kitpath <phannema@...> on Jun 03, 1998