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Spicy Tofu and Beans Spaghetti

What you need: 

1/4 or 1/2 a box of thin spaghetti noodles (whole wheat)
1/2 a block of regular firm tofu
1/4 onion
1/4 red pepper
1 clove of garlic
1/2 Anaheim pepper
vegan gourmet cheese alternative
1/2 can of diced tomatoes with green chilies
1 cup of pre-soaked pinto beans (over night)
olive oil
hand full of spinach

What you do: 

This whole recipe is just a general idea. It all depends on what you prefer.
Start off with a small pot of boiling water and place pinto beans in. Put a lid on it.
Then get a larger pot of boiling water and place spaghetti noodles in. Note that if you prefer more noodles use 1/2 a box. I think it was better with just a very minimal amount though. Continue to check on them and drain them when soft. (I'm sure you all know how to cook noodles).
In a frying pan grease the bottom with a small amount of olive oil. Put the burner on med. Cut up a clove of garlic (small pieces) and about 1/4 of an onion and put them in pan. Then take 1/2 a block of tofu and cut it into descent size squares. Take a couple paper towel and dab out the water (try to get out as much as possible, so it wont stay soggy when you sauté it.) Place into the pan and stir continuously through out the rest of the preparation. Then slice up (yes slice, not dice) your 1/4 of a red pepper, 1/2 of an Anaheim pepper and place it in the pan. Once you see your tofu start to brown put in a hand full of cut up spinach. Drain a can of diced tomatoes with green chilies and add half along with your boiled pinto beans (drain them). Shred up "cheese" alternative, about 1/2 a cup and add in (doesn't need to melt).
Now all you have to do is put a small amount of noodles on each plate and top with a large amount of the fried concoction. Yummy!

Preparation Time: 
60 minutes
Cooking Time: 
Servings: 
3-4
Recipe Category: 

SO HOW'D IT GO?

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