Spicy Tofu and Vegetables with Black Bean Sauce

An excellent and healthy summer meal to make while listening to the president talk about health insurance reform. Combines many flavors into something new -- not identifiably black bean, but still tasty. It's good with experimental half-whole-wheat cornbread.

Spicy Tofu and Vegetables with Black Bean Sauce

1 large red pepper, diced
1/2 habanero pepper, diced
8 diced scallions, divided
1.5 cups chopped green beans
1 brick firm tofu, diced in small cubes
1/2 can (8 oz.) refried black beans
2 heaping tbsp peanut butter
1/2 to 1 tsp Sriracha or other hot sauce
1 can no-sodium-added diced tomatoes
1 sliced avocado (for garnish)

In a large frying pan, saute the red pepper, green beans, habanero pepper, and 4 of the diced scallions in a little oil over low to medium heat, about 5 minutes. Add the tofu and continue to cook about 5 more minutes, stirring occasionally. Mix the beans and peanut butter together until smooth, adding a little bit of water -- a couple of tablespoons -- to form a smooth paste; mix in the Sriracha. Add this paste and the can of diced tomatoes to the pan. Cook over medium heat about 15 minutes, stirring frequently, until fairly thick and smooth. Serve with cornbread, garnished with avocado slices and the remaining scallions.

Serves 4.