Recipe for Spicy Mexican Tofu from the Tofu section.
Spicy Mexican Tofu18 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 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.
We hope you enjoy your freshly made Spicy Mexican Tofu. This recipe came from Tofu's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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