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Ingredientes
- 2 1/2 c. Pinto beans -- cooked and Covered with water
- 1 lb Tofu, hard -- frzn
- 2 Tbsp. Soy sauce
- 1 Tbsp. Peanut butter
- 1 tsp Onion pwdr
- 1 1/2 tsp Cumin
- 1/4 tsp Garlic pwdr
- 1 lrg Green pepper -- diced
- 1 lrg Onion -- diced
- 2 x Garlic cloves -- chopped
- 1 Tbsp. Chili pwdr
- 1 tsp Salt
- 2 Tbsp. Vegetable oil
Direcciones
- Thaw tofu, squeeze dry and crumble into bite-size pcs.
- Preheat oven to 350 degrees.
- Whip together the soy sauce, peanut butter, onion pwdr, cumin (1/2 t only) and garlic pwdr with 1/4 c. water.
- Pour this mix over the prepared tofu pcs and squeeze in so all liquid is absorbed proportionately.
- Grease a cookie sheet with 1 Tbsp. of oil.
- Spread the tofu pcs on the oiled cookiesheet and bake for 20 min.
- Flip them over and bake for 10 min on the other side.
- Heat one Tbsp. of oil in a heavy soup pot and saute/fry the green pepper, onion and garlic till tender.
- Add in the cooked beans and water, chili pwdr, cumin (one tsp.) and salt. Add in the baked tofu pcs and just bring to a simmer.
- Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 214 | |
| Calories from Fat 80 | 37% |
| Total Fat 9.1g | 11% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 1038mg | 43% |
| Potassium 531mg | 15% |
| Total Carbs 22.86g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 3.21g | 2% |
| Protein 11.8g | 19% |
