TOFU CASSOULET

"A cassoulet is a classic French dish with meat and beans redolent of garlic and herbs. This meatless version has a rich, substantial flavor. It goes well with brown rice or crusty peasant bread and a mixed green salad."

1 teaspoon garlic-flavored olive oil
1 1/4 cups carrots, 3/4-inch dice
1 cup yellow onion, 3/4-inch dice
2 tablespoons slivered garlic
1 to 2 teaspoons water (as needed)
1 (2.3 oz) package firm tofu, rinsed, patted dry and cut in 3/4-inch dice
1 (15 oz) can navy or great Northern beans, undrained
1 teaspoon salt
1 teaspoon crushed dried basil leaves
1/4 teaspoon crushed dried thyme leaves
2 tablespoons vegetable bouillon concentrate*
1/2 of a 16 oz pkg frozen chopped collards

Preheat oven to 400 degrees F.

Heat olive oil in 12-inch ovenproof skillet. Add carrots. Saute for several minutes.

Add yellow onions and garlic. Cover and cook until onions are limp.

Add 1 to 2 teaspoons water, if needed. Add tofu, beans, salt, basil, thyme, bouillon and collards. Cover and cook until carrots are tender, stirring often.

Place skillet, uncovered, in oven. Bake for 30 minutes, or until done.

Variation:
You may use a regular skillet. Transfer mixture to shallow casserole sprayed with nonstick cooking spray for baking.

*Vegetable bouillon concentrate is available in natural food stores or in the soup sections of some supermarkets. You may substitute vegetable bouillon cubes or powder.

Makes 4 servings
Source: Home Cooking magazine, January 2001