5 cups cooked pinto beans
2 pounds frozen tofu
1/4 cup soy sauce (tamari)
1 1/2 tablespoons tomato paste
3 tablespoons corn oil
1/2 teaspoon garlic powder
1/2 cup liquid (water or bean cooking liquid)
1 1/2 tablespoons oil
1 medium green pepper, diced
2 large onions, diced
3 cloves garlic, minced
1 tablespoon sea salt
1 1/2 tablespoons chili powder
2 teaspoons cumin
Cut tofu into bite-size pieces and freeze overnight.
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The next day, thaw tofu for about 1 hour.
Mix soy sauce, tomato paste, corn oil, garlic powder and liquid and add thawed tofu; heat in a skillet.
In a separate skillet, saut green pepper, onions and garlic in oil until onions turn clear. Put all ingredients in a pot and simmer together. You may have to add more liquid. Cook for 20 to 40 minutes.
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