Black Bean and Vegetable Stew with Tofu
- Number of Servings: 1
Ingredients
Olive Oil, .25 cupTofu, firm, 425 grams, cubed and sauteedBush's, Black Beans, 3 cup (2 cans drained and rinsed)Celery, raw, 6 stalk, small (5" long), choppedBaby Carrots, raw, 8 large, choppedDona Yiya Sofrito, 6 tbsp Black pepper, ground, 1 TBSwanson Chicken Broth 99% Fat Free, 4 cupBob's Red Mill Bulgur Wheat, Dry, .66 cup
1. Sautee tofu until some have crispy sides. Place in a bowl.
2. Using same pot, sautee vegetables and sofrito until soft.
3. Add tofu, beans, pepper and broth, simmer for 45 minutes.
4. Add bulgur and continue to simmer another 15 minutes.
Serving Size: 11 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user FIREOPAL2.
2. Using same pot, sautee vegetables and sofrito until soft.
3. Add tofu, beans, pepper and broth, simmer for 45 minutes.
4. Add bulgur and continue to simmer another 15 minutes.
Serving Size: 11 1-cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user FIREOPAL2.
Nutritional Info Amount Per Serving
- Calories: 1,889.1
- Total Fat: 70.7 g
- Cholesterol: 20.0 mg
- Sodium: 7,409.8 mg
- Total Carbs: 256.7 g
- Dietary Fiber: 60.7 g
- Protein: 92.6 g
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