Tofu and Vegetables

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, , 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.