Ingredients:
2 tablespoons vegetable oil or 2 tablespoons peanut oil
1 1/2 cups chopped onions
1 teaspoon grated ginger
3 celery ribs, sliced
8 ounces sliced mushrooms
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
2 large bay leaves or 3 small bay leaves
4 cups diced tomatoes, with the juice
1 cup vegetable broth or 1 cup chicken broth
2 tablespoons tahini
3 tablespoons peanut butter
1 (8 ounce) packages soft tofu, pressed and cut into small cubes
Directions:
Heat the oil in a pan (I used a 3 qt saucepan) and saute the onions and ginger for 4 minutes.
Add the celrey and saute for another 5 minutes.
Add the mushrooms, reduce the heat, and cook for 10 minutes.
Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.
Simmer for 20 minutes.
Add the tahini and peanut butter.
Stir until peanut butter has dissolved.
Add the tofu and simmer over low heat for 20 minutes.
Stir periodically to make sure nothing is sticking to the bottom of the pan.
Servings: 5-6
Time preparation: 10 min.
Time total: 50 min.