Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 1 block (14 oz) firm tofu, cubed
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) red beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14.5 oz) diced no salt tomatoes
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 jar (12 oz) corn salsa (from Trader Joe’s or any brand of your choice)
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup broccoli stems, chopped
  • 1 tablespoon minced garlic
  • 2 zucchinis, quartered and chopped
  • Salt and pepper to taste

Instructions:

  1. In a large pot, heat vegetable oil over medium heat.
  2. Sauté diced onions and crumbled tofu until onions are translucent and tofu is slightly browned.
  3. Add cayenne pepper (or preferred spice) and stir well.
  4. Add black beans, red beans, pinto beans, diced tomatoes, fire roasted tomatoes, corn salsa, broccoli, cauliflower, minced garlic, and chopped zucchinis to the pot.
  5. Season with salt and pepper to taste.
  6. Bring the mixture to a boil, then immediately reduce the heat to low.
  7. Simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until the vegetables are tender.
  8. Serve hot and enjoy your spicy bean and vegetable stew!