Black Bean and Tofu Relish

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Black Bean and Tofu Relish

 

Recipe By :The Hot Flash Cookbook - Cathy Luchetti

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon soybean oil

1 shallot -- minced

3 garlic cloves -- minced

1 Anaheim chile -- roasted, peeled, and diced

2 bell peppers -- roasted, peeled, and diced

1/4 cup plain rice vinegar

1 teaspoon cumin seeds -- toasted and crushed

1/4 teaspoon fenugreek seeds -- toasted and crushed

1/2 teaspoon grated lime rind

salt and freshly ground pepper to taste

10 ounces firm tofu -- rinsed and drained

1 1/2 cups cooked black beans -- drained

3 tablespoons minced fresh cilantro

 

In a medium saute pan or skillet, heat the oil over medium-high heat. Add the

shallot and garlic and saute until translucent, about 1 minute. Add the chile,

peppers, and vinegar and bring to a boil. Remove from heat and add the cumin,

fenugreek, zest, salt, and pepper. Stir to combine and set aside.

 

In a large bowl, mash the tofu, then add the beans and mix thoroughly. Add the

cilantro and the vinegar mixture; toss to combine. Let cool before serving or

refrigerate overnight.

 

Yield:

" 3 cups "

 

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Per serving: 685 Calories (kcal); 19g Total Fat; (23% calories from fat); 49g

Protein; 90g Carbohydrate; 0mg Cholesterol; 35mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 7 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit;

2 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0