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Receta Black Bean And Tofu Stew
by Global Cookbook

Black Bean And Tofu Stew
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Ingredientes

  • 1 x Block lowfat hard silken tofu (I used Mori Nu Lite extra hard)
  • 1 can (15z) black beans (didn't say whether liquid removed/rinsed I liquid removed but didn't rinse)
  • 1 can (14.5z) Italian style stewed tomatoes
  • 1 can (4oz) sliced mushrooms

Direcciones

  1. I got the recipe from the new McDougall quick and easy cookbook; my modifications/comments are in parentheses:
  2. Cube the tofu, and combine everything in a med-sized saucepan. Cook on med-low for 30 minutes.
  3. Serves 2.
  4. I think my tofu cubes were about 2cm square, and they seemed a little large . . . next time I'd prob. cut them a little smaller. Also, I have an electric stove with no med-low setting, so I cooked on med. uncovered, and for a little more than 30 minutes.
  5. This recipe seems like it would be very adaptable to whatever you have in the way of veggies . . . next time I might add in some cooked potatoes and/or possibly zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun, etc.)