Ingredients

1	onions, finely chopped		200 g
2 cloves	garlic, minced
1/2	dried chili peppers, minced		0.4 g
1	carrots, finely diced		100 g
1 stalk	celery, finely diced		70 g
1/2	green peppers, finely diced		80 g
1 tsp	ground cumin		3 g
3 tbsp	canola oil		45 mL
1 tbsp	brown sugar		12 g
260 g	firm tofu, finely diced		1 1/4 cup
1 2/3 cup	red beans (canned)		420 mL
1 1/2 cup	canned tomatoes (diced or chopped)		380 g
1/2 cup	water approximately		125 mL
	salt to taste
	ground pepper to taste
2 tbsp	fresh cilantro [optional]		4 g
1/3 cup	Cheddar cheese, grated		26 g

Before you start

Method

1. Prepare the vegetables: Chop the onion, mince the garlic and chili pepper, finely dice the carrots, celery, and bell pepper.
2. Heat the oil in a pan over medium heat. Sauté the onion and garlic about 2 min until the onion is translucent, with occasional stirring, paying attention not to let them burn. Add the carrots, celery, and bell pepper, then cook 4-5 min, with occasional stirring. Add the minced chili pepper, cumin and brown sugar, then cook 1 min, with stirring. Finely dice the tofu then add it to the mixture, then cook until golden-brown, about 8-10 min.
3. Drain the beans, rinse them and drain again. Add them to the pan, mix well, add the diced tomatoes and enough water to provide a moist environment. Cover and cook over low heat an additional 10 min, until the carrots are tender.
4. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, grated cheddar and serve.

Recommended side dishes

• Steamed Brown Rice
• Steamed Basmati Rice
• Steamed Quinoa