Tofu Chile (Kay)

Title:
Tofu Chile (Kay)

Yield:
4 Servings

Categories:
Entrees,
Tofu




Ingredients:





     2 tb Vegetable oil


     1 lg Onion; diced


     1 lg Green pepper; diced


     2 tb Chili powder; up to 3 tbs


     1 md Yellow squash; sliced


    16 oz Firm tofu; drained and cut


          -into cubes


    28 oz Stewed tomatoes


    14 oz Cooked kidney beans


    14 oz Cooked black beans


     1 ts Sugar


     1 c  Water






 Put oil in a Dutch oven and saute onion and green pepper. Stir in chili


 powder. Add squash, tofu, tomatoes, beans and sugar. Add water. Heat to


 boiling, reduce heat and simmer uncovered for 20 minutes.


 


 REF Liz Caesar's Cook and Tell, "Tofu a nutritious low-fat wonder with many


 uses" Riverside (CA) Press-Enterprise Wed, 06/03/98 +Hanneman phannema@wizard.ucr.edu

[PER SERVING: 566 cals, 19g fat]


 


 Notes: Evelyn Kay of Banning uses tofu to make chile and in a vegetable


 stir-fry. These are her recipes.


 


 Recipe by: Liz Caesar, Cook and Tell 6/98 Recipe by Cathy Luchetti's Hot


 Flash Cookbook


 Posted to EAT-LF Digest by Kitpath 
on Jun 03,


 1998