Black Bean and Vegetable Stew with Tofu
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Black Bean and Vegetable Stew with Tofu calories by ingredient
Number of Servings: 1
Ingredients
-
Olive Oil, .25 cup
Tofu, firm, 425 grams, cubed and sauteed
Bush's, Black Beans, 3 cup (2 cans drained and rinsed)
Celery, raw, 6 stalk, small (5" long), chopped
Baby Carrots, raw, 8 large, chopped
Dona Yiya Sofrito, 6 tbsp
Black pepper, ground, 1 TB
Swanson Chicken Broth 99% Fat Free, 4 cupBob's Red Mill Bulgur Wheat, Dry, .66 cup
Directions
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.