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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 46 |
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Sometimes you just need some quick comfort food with a little protein. As a vegan, I'm always looking for easy protein and this one does the trick. Too tired to cook, try this one. You can put this on pasta - I prefer it on rice (and you get the complete proteins this way) Ingredients:
1 jar of your favorite spaghetti sauce |
1 can of red beans (or your favorite bean) |
1/2 to 1 tbsp peanut butter (optional, but gives all tomato-based soups and sauces a rich, roasted flavor - be sure to warn people if you serve this to anyone else in case of peanut allergies) |
rice or pasta (leftover or cook some fresh) |
1/2 to 1 block of extra firm tofu (not silken) - optional |
additional seasonings to taste |
rice or pasta |
Directions:
1. If using tofu, drain and/or press the tofu well (get out as much of the water as you can) and cut into 1/4 inch cubes.
2. Pour the sauce into a 1 quart pan over medium heat and add peanut butter (if using)
3. Rinse and drain the beans and add to the sauce
4. Add additional seasonings to taste.
5. Add the tofu.
6. Simmer and stir for about 10 minutes or until everything is hot or until you're just to hungry to wait any longer.
7. Spoon sauce over rice or pasta.
8. For non- vegans, you can top with a little fresh Parmesan cheese.
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