Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 packs | Nasoya firm tofu |
| \N \N | Frozen and thawed |
| 1 large | Onion; diced |
| 2 \N | Cloves garlic; minced |
| 3 cups | Tomatoes |
| 4 cups | Cooked kidney beans |
| 2 tablespoons | Chili powder |
| 1 teaspoon | Vinegar |
| 1 teaspoon | Sweetener |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| \N \N | Tabasco sauce; if desired |
Thaw tofu, Press and crumble. Saute onion and garlic in oil. When onions are tender, add tofu and saute another few minutes. In a large pot, mix all ingredients and simmer for 1 hour. Stir frequently. 8 servings.
found in Vegetarian Times, April 1998 Recipe by: Nasoya advertisement Converted by MM_Buster v2.0l.