Tofu and Vegetables

Ingredients

 * 1 tsp light olive oil
 * 1 med onion
 * 3 x peeled garlic cloves
 * 3 tbsp low sodium tomato paste
 * 1 cup de-alcoholized red wine
 * 2 cup yellow finn potatoes
 * carrots, peeled
 * 14½ oz diced tomatoes in juice
 * 1 lb 1% tofu
 * 12 x kalamata olives
 * 2 tsp capers
 * 1 cup low sodium vegetable stock
 * 2 x bay leaves
 * ¼ tsp ground red pepper
 * ¼ tsp ground allspice
 * ¼ tsp salt
 * 2 cup thickly sliced mushrooms
 * 1 cup frozen petit peas
 * 1 tsp arrowroot mixed with
 * 2 tsp de-alcoholized red wine

Directions

 * 1) Put the oil in a skillet.
 * 2) Fry the onion for 2 minutes.
 * 3) Add the garlic and tomato.
 * 4) Stir about 2½ minutes.
 * 5) De-glaze the pan with the wine.
 * 6) Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.
 * 7) Stir in the bay leaves, cayenne, allspice, and salt.
 * 8) Boil, turn down the heat and simmer for 20 minutes.
 * 9) Add the mushrooms and cook 5 minutes more.
 * 10) Stir in the peas and arrowroot slurry and heat until thickened.