1 - block extra firm tofu, drained and mashed
1 - 15.5 oz can each: corn, dark red kidney beans, black beans, pinto beans
1 - 28 ox Cento organic chef's cut tomato strips in puree
1 - 8 oz can tomato sauce
1 cup salsa
1 cup diced green bell peppers
1 cup diced onion
2 cloves crushed garlic
1 cup diced mushroom
1 cup diced zucchini
1 cup diced celery
1/2 cup grated carrots
2 fresh hot chili peppers, diced
1 small roasted eggplant, pureed
2 tbsp EVOO
Franks Original Hot Sauce - to taste
Black pepper, cumin, chili powder - to taste
10 springs fresh parsley, shredded

Saute peppers (hot & sweet) in 1 tbsp EVOO until semi-soft; add onions, garlic, carrots and celery - saute until tender, add mushrooms and zucchini and cook for 2 mins. Remove veggies, add 1 tbsp EVOO and add mashed tofu and dry spices. Stir while cooking for 2 mins, then add veggies back in, mix well. Add pureed roasted eggplant, salsa, tomato strips and tomato sauce + 1 1/2 cup water. Cover and simmer for 30 minutes. Add beans, corn and hot sauce to taste. Top was shredded fresh parsley. 10 servings, 255 calories

Number of Servings: 10

Recipe submitted by SparkPeople user CRO1010.

 

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