1 pk Tofu

      2 tb Soy sauce

      1 tb A-1 sauce

      2 tb Oil

      1 ts Garlic, minced

      1    Onion, chopped

  1 1/2 ts Chili powder

  1 1/2 ts Cumin, ground

      1 cn Tomatoes, chopped (1 lb)

      1 cn Tomato sauce (15 oz)

      2 cn Kidney beans, red (1 lb)

  Thaw tofu quickly by placing bag in boiling water. Rinse with cool water.
  (This is because tofu that has been frozen and thawed, can be easily
  crumbled.) Take tofu from bag and squeeze to remove excess water. Shred
  tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and
  A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add
  oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture
  to seasoned onions in the pot, and mix well. Add chopped tomatoes with
  juice, tomato sauce, and two cans of beans. Cook 15-20 minutes.
   From: The Best Little Tofu Cookbook from Marjon by Marcia Miller