Mexican Style Kidney Beans

1 TBS olive oil
1 onion, chopped
1 green capsicum, chopped
1 red capsicum, chopped
1 clove garlic, crushed
500 gm tomato and basil pasta sauce
1 cup frozen corn (or 310 gm can drained)
1 cup cooked red kidney beans ( or 420 gm can drained)
200 gm firm tofu, cubed
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp sweet paprika
1/8 tsp cayenne pepper

Heat oil and fry onion and capsicums until tender.  Add the rest of the ingredients and simmer for 5 minutes.  Serve over rice or rice pasta.