Description
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.