Title: Red Beans and Tofu Casserole
Categories: Vegan, Vegetarian
Yield: 6 Servings

30 oz Kidney beans, cooked
1 Onion, chopped
1 Green bell pepper, diced
2 Garlic cloves, minced
2 tb Safflower oil
1 lb Firm tofu, drained & cubed
4 ts Thyme, chopped
1 Bay leaf
1/4 ts Black pepper
1 tb Tamari
1 c Vegetable broth
3 tb Parsley, chopped
1/2 c 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 & 1/4 c 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 MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.