Hearty Vegetable Stew
|Safflower oil||1 Tablespoon (Use Hollywood)|
|Small mushrooms||1⁄2 Pound, sliced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Dried thyme leaves||1 Teaspoon, crushed|
|Low sodium instant beef bouillon granules||1 Teaspoon|
|Garlic powder||3⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Baking potatoes||3 Medium, cut into 2 inch chunks|
|Carrots||3 Large, cut into strips|
|Coarsely chopped celery||2 Cup (32 tbs)|
|Tofu||1 Pound, cut into small cubes|
In large saucepan, heat oil until hot.
Add mushrooms and onion; cook and stir 5 minutes.
Add water, bay leaf, thyme, bouillon, garlic powder, salt (if used), pepper, potatoes and carrots.
Bring to a boil; reduce heat to low.
Cover and simmer 20 minutes.
Add celery; cover and simmer an additional 10 minutes or until vegetables are tender.
Add tofu and heat through, about 5 minutes.
Remove bay leaf