Title: Red Beans & Tofu Casserole
Categories: Entree 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

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