Recipe - Black Bean And Tofu Stew

1 Block lowfat firm silken
tofu (I used Mori Nu Lite
extra firm)
1 cn (15oz) black beans (didn't
say whether drained/rinsed;
I drained but didn't rinse)
1 cn (14.5oz) Italian style
stewed tomatoes
1 cn (4oz) cut or sliced up mushrooms

I got the recipe from the new McDougall quick and easy cookbook; my
modifications/comments are in parentheses:

Cube the tofu, and combine everything in a medsized saucepan. Cook on
medlow for 30 min. Serves 2.

~I think my tofu cubes were about 2cm square, and they seemed a little
large . . . next time I'd prob. cut them a little smaller. Also, I have an
electric stove with no medlow setting, so I cooked on med. uncovered, and
for a little more than 30 min.

This recipe seems like it would be very adaptable to whatever you have in
the way of veggies . . . next time I might add some cooked potatoes and/or
zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun,
etc.)

Posted to fatfree digest V97 #271 by Chris Ingle cxi3@psu.edu on Nov 20,
1997