Instructions: Soak the black beans. Freeze, thaw & 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 & basil. Add the tofu & stir to coat.

In a large pot, saute the tofu mixture in half the oil until the liquid has been absorbed & 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. Also add the tomatoes, the rest of the tomato paste, chili powder, cumin, salt & pepper. Also add the black beans. Simmer on low heat for 30 to 40 minutes until the beans are tender. Add the kidney beans & cook another 10 minutes.

Add parsley & cilantro & cook for 5 minutes. Check seasonings & serve with cornbread.

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