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This recipe hides extra nutritional value so that the end result is rich and full, but it is hard to identify the additions. Recipe provided by the California Avocado Commission Ingredients 1 1 1Tbsp. TABLESPOON_USVolumeolive oil 1 1 1cup CUP_USVolumechopped onion 1 1 1 block firm tofu, crumbled 1 1 1Tbsp. TABLESPOON_USVolumechili powder 2 2 2tsp. TEASPOON_USVolumeground cumin 4 4 4cloves garlic, crushed 1 1 1 16 oz. can red kidney beans 2 2 216 oz. cans chopped tomatoes 1 1 116 oz. can pumpkin or 1 10 oz. package frozen chopped spinach Ground black pepper and red pepper flakes to taste Chopped Fresh California Avocado to top Instructions 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. Nutrition Facts: Nutrients per serving: 190 calories; 10g protein; 24g carbohydrate; 7g fat(1g saturated fat, 4g monounsaturated fat, 2g polyunsaturated fat); 0mg cholesterol; 8g fiber; 330mg sodium. 8

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