Tofu Soul Stew
rec.food.recipes/Fred Towner/1998

1 pound peeled potatoes
2 Tablespoons oil
2 cloves garlic
1 large onion, sliced into thin crescents
4 cups diced fresh canned tomatoes undrained
1/2 teaspoon salt
1 bay leaf
1 Tablespoon paprika
1 teaspoon red/white wine vinegar
Dash hot pepper sauce
1 (12-16 oz pkg) tofu

Cut potatoes into sixths and steam until tender, about 15-20 minutes. Set aside.

While potatoes steam, heat oil in large skillet or Dutch oven. Add garlic, onions and green pepper. Remove garlic after 5 minutes, crush and return to skillet. When onion is transparent, add tomatoes, salt, bay leaf and paprika. Simmer uncovered for 15 minutes. Add vinegar and hot pepper sauce.

Slice in steamed potatoes; add tofu, cover, and cook 10 minutes. Be sure to remove bay leaf before serving.