Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Cut tofu in bite-size pieces and freeze overnight. Thaw out the next day (about 1 hour). Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat up in a skillet. In a separate skillet, saute green pepper, onions and garlic in oil until onions turn clear.
  2. Put all ingredients in a pot and simmer together.
  3. You may have to add more liquid.
  4. Cook 20 to 40 minutes.
Most Helpful

I tried this was not overly impressed unless you are partial vegetarian

3 5

This was okay, I ended up adding more spice and some salsa with water for the extra liquid because it was a little bland and I used some black beans and red kidney beans instead of all pinto beans. I served this in tortilla bowls.

5 5

This was a great recipe. Freezing the tofu changed the texture (in a good way!) very slightly. The flavor combinations were great! I skipped the green pepper and used canned corn instead. I added the corn juice as the "extra liquid", and it mixed nicely with the other flavors. This was a great recipe. Thanks so much!