Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 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...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 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...
Guest guest Posted February 3, 2005 Report Share Posted February 3, 2005 I didn't post that recipe, but I do can answer about freezing tofu!. Freezing and then thawing tofu gives the tofu a different texture.. a chewier more substantial texture. =) I freeze tofu, then thaw it out and steam it to make a tofu salad.. similar to chicken salad... yummmmy. =) jenni On Thursday, February 3, 2005, at 07:14 AM, Doug 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2005 Report Share Posted February 4, 2005 Thanks to to all for your responses on freezing tofu. I have never been a big tofu fan, but I have been discovering dishes where I actually like the tofu (the issue is basically a texture thing). I am not vegetarian so for me it is easy to find tofu substitutes (odd, most people go the other way :>)), but now that I am learning more I will begin experimenting. My wife is also amazed at the change in my heating over the past year or so. Me eating tofu and saying I like it will really get her wondering. Thanks again. , Jenni Billings <jenni@b...> wrote: > I didn't post that recipe, but I do can answer about freezing tofu!. > Freezing and then thawing tofu gives the tofu a different texture.. a > chewier more substantial texture. =) > I freeze tofu, then thaw it out and steam it to make a tofu salad.. > similar to chicken salad... yummmmy. > =) > jenni > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2005 Report Share Posted February 4, 2005 Okay, Lainey, that's tonight's dinner. Thanks so much! (Though I bet some pre-seasoned tofu--I think Marjon's " Politely Hot " is what I'm after-- would be an excellent shortcut. Will see how that works!) B*B, Jayelle , " 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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