1 pound Tofu firm or extra firm, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1 (14 ounces) tomato sauce
1/2 cup button mushrooms
2 cups vegetable broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional
Sprinkle tofu with salt and pepper. In a large skillet over medium heat, sauté tofu, onion, jalapeño, mushrooms,oregano and cumin in oil for 3-4 minutes until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans, tomato sauce, diced tomatoes and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving.
If Desired, sprinkle with cheese. Garnish with sour cream and cilantro if desired.
Recipe Submitted by Jesse