Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 Freezing and then thawing the tofu gives it a chewy texture............Donna Doug <cyclist451 wrote: The recipe looks great, but one of your steps caught my attention. Why freeze and then thaw the tofu? I am guessing that it must help in some fashion in getting rid of additional water, but I don't know how? Thanks , " elaine " <elaine.saunders1@n...> wrote: > > 1/2 cups black turtle beans > 19 oz. tofu > 5 1/2 oz can tomato paste > 2 tablespoons soy sauce > 2 tablespoons Dijon mustard > 3 garlic cloves, chopped > 2 teaspoons oregano > 1/4 cup dry red wine > 2 teaspoons basil > 1/2 cup vegetable oil > 1 cup onions, chopped > 3 28-oz cans tomatoes, not drained > 1/4 cup chili powder > 1-1/2 Tbsp cumin > 14 oz can red kidney beans > 1/2 cup Italian parsley, chopped > 1/4 cup cilantro, chopped > Salt and pepper, to taste > > Soak the black beans. Freeze, thaw and squeeze out the tofu, then > tear into pieces. In a mixing bowl, whisk together half the tomato > paste, soy sauce, mustard, garlic, oregano, red wine and basil. > Add the tofu and stir to coat. In a large pot, saute the tofu > mixture in half the oil until the liquid has been absorbed and the > tofu browned. Remove from the heat. In a small pot, saute the > onion in the remaining oil until transparent. Add to the tofu > mixture. Add the tomatoes, the rest of the tomato paste, chili > powder, cumin, salt and pepper. Add the black beans. Simmer on low > heat for 30 to 40 minutes until the beans are tender. Add kidney > beans; cook another 10 minutes. Add parsley and cilantro; cook for > 5 minutes. Check seasonings. Serve with cornbread. > love and light lainey xxx Quote Link to comment Share on other sites More sharing options...
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