Recipe - Red Beans And Tofu Casserole

30 ounce Kidney beans, cooked
1 Onion, chopped
1 Green bell pepper, minced
2 Garlic cloves, minced
2 tablespoon Safflower oil
1 pound Firm tofu, drained & cubed
4 teaspoon Thyme, chopped
1 Bay leaf
One fourth teaspoon Black pepper
1 tablespoon Tamari
1 cup Vegetable broth
3 tablespoon Parsley, chopped
One half cup Wheat germ, toasted

Preheat oven to 300F. Set aside cooked beans.

Saute onion, bell pepper & garlic in oil in a large skillet until soft,
about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay
leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock.

Pour into a 1 quart casserole dish. Sprinkle with parsley & One fourth cup of
wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle
with remaining wheatgerm. Return to oven & bake until the topping is
crisp, about 30 minutes. Serve piping hot.

"Vegetarian Gourmet" Issue #11
Posted to MMRecipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.