Black Bean and Vegetable Burrito
INGREDIENTS:
1 Block lowfat firm silken
-tofu (I used Mori Nu Lite
-extra firm)
1 cn (15oz) black beans (didn't
-say whether drained/rinsed;
-I drained but didn't rinse)
1 cn (14.5oz) Italian style
-stewed tomatoes
1 cn (4oz) sliced mushrooms
1 Block lowfat firm silken
-tofu (I used Mori Nu Lite
-extra firm)
1 cn (15oz) black beans (didn't
-say whether drained/rinsed;
-I drained but didn't rinse)
1 cn (14.5oz) Italian style
-stewed tomatoes
1 cn (4oz) sliced mushrooms
I got the recipe from the new McDougall quick and easy cookbook; my modifications/comments are in parentheses:
Cube the tofu, and combine everything in a med-sized saucepan. Cook on med-low for 30 min. Serves 2.
~-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 min.
This recipe seems like it would be very adaptable to whatever you have in the way of veggies . . . next time I might add some cooked potatoes and/or zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun, etc.)
Cube the tofu, and combine everything in a med-sized saucepan. Cook on med-low for 30 min. Serves 2.
~-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 min.
This recipe seems like it would be very adaptable to whatever you have in the way of veggies . . . next time I might add some cooked potatoes and/or zucchini. Also, you could use any kind of stewed tomatoes (Mexican, cajun, etc.)