Crock Pot Tofu and Bean Casserole

by Jenn

A vegetarian version of classic, Pork & Beans! Prepare everything else while the first four ingredients are marinating.


INGREDIENTS
1 pack smoked tofu, chopped in cubes
150ml/5 fl oz dry cider
2 tbsp brown sugar OR molasses
1 tsp mustard
30g/1 oz. margarine
1 tbsp oil
1 medium onion, chopped
2 tins baked beans in tomato sauce (if possible, use naturally sweetened and reduced-salt versions)
1 tbsp tomato puree
½ tsp ground ginger
1 level tsp ground cumin
½ tsp smoked paprika
½ tsp Tabasco OR hot pepper sauce
Salt and pepper to taste

PREPARATION
Mix the cider with the brown sugar and mustard and pour the mixture over the smoked tofu. Leave to marinate for an hour.

About 10-15 minutes before the end of the marinating process, preheat oven to 190ºC/375°F.

Heat the margarine in a pan. Gently fry the onions until they are golden.
Add the beans, tomato puree, ginger, cumin, paprika and Tabasco to the pan. Mix together thoroughly.

In a frying pan, cook tofu in the oil until browned.
Stir tofu pieces and any juices from the marinade into the bean mixture in a casserole dish.
Place in oven for 15-20 minutes.

You can also cook this in overnight in a slow cooker.

Comments for Crock Pot Tofu and Bean Casserole

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Oct 13, 2010
Margarine
by: Marsha

PLEASE DO NOT USE ANY KIND OF MARGARINE IT'S POISON.

USE BUTTER OR OIL

THANK YOU

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