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, 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.