Pesto Beans and Tofu

• 1 cup pre- cooked brown rice
• 1 (16 ounce) can kidney beans
• 1 (16 ounce) can white beans
• vegetable broth
• 1 green pepper, in spears
• 12 cup of chopped fresh basil
• 1 dash vinegar (optional)
• 1 lb tofu
• light soy sauce
• 2 garlic cloves, chopped
• 1 onion, chopped

1. Saute onion and green pepper in a little olive oil till done.
2. Cube the tofu, then throw it in, use as much soy sauce as you wish, add garlic, and cook it at a medium heat, stirring the whole time.
3. Add vegetable broth for liquid, if needed during sauteing.
4. I kept adding and adding so I would have enough for a liquid so it wouldnt be so dry over brown rice.
5. Once this is cooked, add remaining ingredients.
6. Serve over brown rice.

brown rice, kidney beans, white beans, vegetable broth, green pepper, fresh basil, vinegar, light soy sauce, garlic, onion

Taken from www.food.com/recipe/pesto-beans-and-tofu-248361 (may not work)