Pesto Beans and Tofu Recipe

Name: Pesto Beans and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pre- cooked brown rice; 1 (16 ounce) can kidney beans; 1 (16 ounce) can white beans; vegetable broth; 1 green pepper, in spears; ½ cup of chopped fresh basil; 1 dash vinegar (optional); 1 lb tofu; light soy sauce; 2 garlic cloves, chopped; 1 onion, chopped

Servings: persons

1 cup pre- cooked brown rice
1 (16 ounce) can kidney beans
1 (16 ounce) can white beans
vegetable broth
1 green pepper, in spears
½ cup of chopped fresh basil
1 dash vinegar (optional)
1 lb tofu
light soy sauce
2 garlic cloves, chopped
1 onion, chopped

1
Saute onion and green pepper in a little olive oil till done.
2
Cube the tofu, then throw it in, use as much soy sauce as you wish, add garlic, and cook it at a medium heat, stirring the whole time.
3
Add vegetable broth for liquid, if needed during sauteing.
4
I kept adding and adding so I would have enough for a liquid so it wouldnt be so dry over brown rice.
5
Once this is cooked, add remaining ingredients.
6
Serve over brown rice.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pre- cooked brown rice, 1 (16 ounce) can kidney beans, 1 (16 ounce) can white beans, vegetable broth, and more.

Yes, Pesto Beans and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Beans and Tofu

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