Tofu and Vegetables

Ingredients

 * 1 TSP Light olive oil
 * 1 med Onion
 * 3 x Peeled garlic cloves
 * 3 tbl Low sodium tomato paste
 * 1 cup De-alcoholized red wine
 * 2 cup Yellow Finn potatoes
 * Carrots, peeled
 * 14 1/2 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
 * 1/4 TSP ground red pepper
 * 1/4 TSP Ground allspice
 * 1/4 TSP Salt
 * 2 cup Thickly sliced mushrooms
 * 1 cup Frozen petit peas
 * 1 TSP arrowroot mixed with
 * 2 TSP De-alcoholized red wine

Directions

 * Put the oil in a skillet.
 * Fry the Onion for 2 minutes.
 * Add the garlic and tomato.
 * Stir about 2 1/2 minutes.
 * Deglaze the pan with the wine.
 * Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.
 * Stir in the bay leaves, cayenne, allspice, and salt.
 * Boil, turn down the heat and simmer for 20 minutes.
 * Add the mushrooms and cook 5 minutes more.
 * Stir in the peas and arrowroot slurry and heat until thickened.