Jamaican Pepper Pot

Ingredients

 * 1 lb extra-firm tofu, drained
 * 1 tbsp plus 2 tsp. olive oil
 * Dian "bacon," cut into small squares
 * 1 large onion, chopped
 * 2 large stalks celery, diced
 * 3 medium leeks (white and light green parts), well rinsed and chopped
 * 2 large potatoes, peeled and diced
 * 2 large carrots, peeled and sliced
 * 1 large red bell pepper, diced
 * 1 mild chile pepper (such as poblano) seeded and chopped, optional
 * 1 vegetable bouillon cube
 * 2 bay leaves
 * ½ tsp dried thyme
 * ¼ tsp red pepper flakes
 * ¼ tsp freshly ground pepper
 * 2 tbsp soy margarine
 * 2 tbsp unbleached all-purpose flour
 * ½ cup chopped fresh flat-leaf parsley

Directions

 * 1) Cut tofu into ½-inch-thick slices.
 * 2) Blot well between layers of paper towel, then cut into ½-inch dice.
 * 3) In wide skillet, heat 1 tablespoon oil over medium heat.
 * 4) Add tofu and "pepperoni" and cook, stirring often, until tofu is golden on most sides and "pepperoni" is crisp.
 * 5) Remove to plate.
 * 6) Heat remaining 2 teaspoons oil over medium heat and add onion and celery.
 * 7) Cook, stirring often, until onion is softened, 10 minutes.
 * 8) Add leeks, potatoes, carrots, bell pepper, chile pepper if using and 4 cups water and bring to a simmer.
 * 9) Add bouillon cube, bay leaves, thyme, red pepper flakes and black pepper.
 * 10) Simmer gently, covered, until vegetables are tender, 25 to 30 minutes.
 * 11) Stir in reserved tofu and "pepperoni" slices.
 * 12) Remove bay leaves.
 * 13) In small saucepan, melt margarine.
 * 14) Slowly stir in flour.
 * 15) When mixture is smooth, stir it slowly into stew.
 * 16) Cook until sauce thickens, uncovered, about 5 minutes.
 * 17) Stir in parsley.
 * 18) Serve hot.