Spicy mexican tofu Recipe

Spicy Mexican Tofu

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

Saut