|Source||Phyllis Shaup (1981)|
|Prep time||20 minutes|
|Cooking time||1 hour|
|Total time||1 hour, 20 minutes|
Sauté onion, green pepper and garlic in 3 tablespoons water (add more if needed to keep from sticking). Add tomatoes, tomato paste and chile powder; stir until paste is mixed in. Add pinto beans and water if it is too thick. Bring to boil. Add tofu. Cover and simmer for 30 minutes. Serve with taco chips and salad. Low cholesterol.