Spicy Mexican Tofu 18 ounces extra-firm tofu, cut into small cubes 1 cup chopped onion 2 1/2 cups undrained canned stewed tomatoes 1 1/4 cups canned kidney beans 2 2/3 teaspoons olive oil 2 garlic cloves 1 tablespoon chili powder Parmesan cheese Sauté onion and garlic cloves in olive oil until soft. Add tomatoes and chili powder and bring to a boil. Boil vigorously, uncovered, and stirring often, until thick - about 8 minutes. Stir in the tofu. Add kidney beans and heat through. Serve sprinkled with Parmesan cheese.