Recipe for Red Beans and Tofu Casserole 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
30 oz Kidney beans, cooked
1 x Onion, chopped
1 x Green bell pepper, diced
2 x Garlic cloves, minced
2 tbl Safflower oil
1 lb Firm tofu, drained & cubed
4 tsp Thyme, chopped
1 x Bay leaf
1/4 tsp Black pepper
1 tbl Tamari
1 cup Vegetable broth
3 tbl Parsley, chopped
Instructions:
Instructions: Preheat oven to 300F. Set aside cooked beans.

Saute onion, bell pepper & garlic in oil in a large skillet until soft, about 4 minutes. Add tofu & saute briefly for 2 minutes. Add thyme, bay leaf, black pepper & tamari. Saute for 3 minutes. Stir in beans & stock.

Pour into a 1 quart casserole dish. Sprinkle with parsley & 1/4 c of wheatgerm. Bake for 45 minutes. Remove from oven, stir gently & sprinkle with remaining wheatgerm. Return to oven & bake until the topping is crisp, about 30 minutes. Serve piping hot.

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