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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
5 cups pinto beans, cooked |
2 lbs frozen tofu |
1/4 cup soy sauce (tamari) |
1 1/2 tablespoons tomato paste |
3 tablespoons corn oil |
1/2 teaspoon garlic powder |
1/2 cup water |
1 1/2 tablespoons oil |
1 medium green pepper, diced |
2 large onions, diced |
3 cloves garlic, minced |
1 tablespoon sea salt |
1 1/2 tablespoons chili powder |
2 teaspoons cumin |
Directions:
1. Cut tofu in bite-size pieces and freeze overnight. Thaw out the next day (about 1 hour). Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet. In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear.
2. Put all ingredients in a pot and simmer together.
3. You may have to add more liquid.
4. Cook 20 to 40 minutes.
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