I like tofu and I like beans. So, in the following recipe, I’ve combined the two. Most of us are familiar with pasts fazool,  or pasta fagioli, which combines beans and pasta, usually small shells, ditalini or even orzo. I guess this would be tofu fazool or tofu fagioli. In my old neighborhood we’d probably call it Tofu con Habichuelas. Whatever. It’s simple to make and utterly delicious.

I don’t usually use canned beans. The flavor just does not compare to beans conjured up from scratch. I acknowledge that it’s easy just to open the can and use. However, if you’re a purist like me, dried beans (in this case, black beans) are best. But you can use whatever bean type preferred.

For dried beans, here’s the drill: Place 2 cups beans in a colander, and rinse under cold running water; place in a kettle or pot  with water to cover by at least 2 inches (do not use hot water); let it soak in the fridge, ideally, overnight; put in a heavy pot or kettle with water to cover, again  by about 1 inch, bring to boil; cover and cook over moderate-low heat until beans are tender (about 1 hour). Note that, during cooking, if water is absorbed or water level runs low, you can add more water, Then cook as you would in the recipe given. Again, if you want to use canned beans, more power to you.

The other thing,  when cooking tofu is it should be pressed prior to cooking. This a technique used to remove moisture and make it easier to cook Normally, even with extra firm tofu, if it is too wet it can break up during cooking. Also, unpressed tofu will not absorb flavor as well, and will not have a good texture. To press: Wrap tofu in a few layers of paper towels; place a cast iron or similarly heavy pan on top, balancing it so that it stays level; wait about 30 minutes and you’ll get at least ¼ cup to ½ cup excess liquid that you’ll discard; remove weighted object; unwrap tofu and cook as instructed.

This time around, I serve this dish with tostones (fried green plantains); but you can serve it with rice or other grain (like quinoa or couscous).


Cooked beans, as instructed above, or 2 (15.5) oz. cans black beans
2 tablespoons tomato paste
¼ teaspoon garlic powder
1 tablespoon fresh chopped parsley
¼ teaspoon dried oregano
Salt  and ground black pepper to taste
1 (14 oz.) package extra firm tofu, pressed


  1. Place beans in  a heavy-duty pot or large skillet. Add tomato paste and cook over moderate-high heat, stirring, until paste has dissolved and is on longer in clumps, about 4-5 minutes. Add rest of ingredients, stir and cook, covered, over  medium heat for 10 minutes.
  2.  Stir in tofu, cook another 2 minutes and serve.
    Yield: r servings.