Tofu Vegetable Stew
2 Tbls canola oil 1 large onion, chopped
2 cloves garlic, minced or presses 1 lb firm tofu, cut into 1/2 in cubes
2 medium carrots, sliced 1/4 to 1/2 head of cabbage, chopped
1 cup turnip or rutabaga, chopped 3-4 cups stock or water
5 Tbls reduced-sodium soy sauce 1 bay leaf
Heat oil in a soup pot over medium heat. Saute’ onions and garlic for 2-3 minutes.
Add tofu cubes and saute several more minutes. Add remaining ingredients. Bring to a boil, reduce heat to medium low and simmer, covered, for 35-45 minutes. Serves 6.
Nutrition information per serving, 6 servings per recipe:
Calories: 261 Protein: 13g. Total fat: 6.9g (sat. fat < 1 g)
Carbohydrates: 37 g. Cholesterol: 0 mg Sodium: 520 mg
Vitamin A: 86% DV. Vitamin C: 27% DV