Spicy Mexican Tofu Recipe - by egourmetstore

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Spicy Mexican Tofu

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :Not Specified

Ingrediants

18 ounces extra-firm tofu, cut into small cubes
1 cup chopped onion
2 1/2 cups undrained canned stewed tomatoes
1 1/4 cups canned kidney beans
2 2/3 teaspoons olive oil
2 garlic cloves
1 tablespoon chili powder
Parmesan cheese

Preparation

Saut? onion and garlic cloves in olive oil until soft. Add tomatoes and chili powder and bring to a boil. Boil vigorously, uncovered, and stirring often, until thick - about 8 minutes.

Stir in the tofu. Add kidney beans and heat through. Serve sprinkled with Parmesan cheese.