Title: Spicy Mexican Tofu
Categories: Economical, Low-cal, Quick & eas, Vegetables
Yield: 2 -3 serving

1 lg Onion; chopped
2 Garlic clove
1 ts Oil
1 tb Chili powder
1 c Tofu; cubed
1 c Kidney beans; canned

Saute onion and garlic in oil until soft. Add tomatoes and chili powder
and bring to boil. Boil vigorously, uncovered and stirring often, until
thick, about 8 mins. Stir in tofu and add kidney beans and just heat
through.

Contributor: "Quickies" Monda Rosenberg

Posted to recipelu-digest Volume 01 Number 535 by Cathleen
on Jan 15, 1998