Spicy Mexican Tofu

Ingredients

 * 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

Directions
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.