Ingredients

1 Tablespoon vegetable oil

1 (14 ounce) package tofu, cut into 1/2 inch pieces

2 cups chopped vegetable mixture (onion, celery, bell         pepper, carrots)

2 cups water

1 cup dry white rice

1 (15 ounce) can tomatoes, diced

2 teaspoons chili powder

2 garlic cloves, minced

1 (15 ounce) can beans, rinsed and drained

Optional: 1 teaspoon ground cumin

              1 teaspoon dried oregano

              1/4 teaspoon crushed red pepper flakes



Directions

1. Use a large skillet or saucepan with a tight-fitting lid. Over medium heat, add oil to skillet and add tofu. Cook until lightly browned.

 

2. Add vegetables and continue cooking 5 to 10 minutes.

 

3. Add water, rice, tomatoes, and seasonings. Bring to a boil. Reduce heat to medium-low. Cover pan, cook for 10 minutes.

 

4. Add beans to the pan. Continue to cook for 10 to 15 minutes, until rice is tender. Serve immediately.