From the Kitchen of:  Pepper

Source:  The California Avocado Commission Newsletter

 

1	tablespoon	olive oil
1	cup	chopped onion
1	block	firm tofu, crumbled
1	tablespoon	chili powder
2	teaspoons	ground cumin
4	cloves	garlic, crushed
1	16-oz. can	red kidney beans
2	16-oz. cans	chopped tomatoes
1	16-oz. can	pumpkin or 1 10-oz. package frozen chopped spinach
		Ground black pepper and red pepper flakes to taste
		Chopped avocado to top

    * Heat a pan over medium-high heat and add the olive oil.
    * Saute the onions until translucent, then add crumbled tofu and brown
      slightly.
    * Add the chili powder, cumin, and the crushed garlic and stir for a
      minute or two.
    * Add the rest of the ingredients, turn heat to low, and simmer for an
      hour.
    * Add water if the mixture is too thick.
    * Serve over brown rice or with crusty bread.
    * Top with chopped avocado. 

     Serves 8.