Tofu gumbo

Yield: 9 servings

Measure Ingredient
2 cups Onions, yellow; diced
2 cups Vegetable stock
1½ cup Italian tomatoes, canned; crushed
½ cup Carrots; sliced 1/4\" thick
4 cups Okra; sliced 1/4\" thick
1 cup Red bell peppers; diced
1 cup Green bell peppers; diced
1 cup Yellow squash; sliced
½ cup Corn kernels, fresh
6 \N Garlic cloves; peeled,sliced
1 tablespoon Cajun Spice
1 teaspoon Paprika
½ teaspoon Funugreek
¼ teaspoon Red pepper flakes
10 ounces Tofu; pressed, cubed
\N \N Salt and pepper

In a large saucepan, combine the onions vegetable stock, tomatoes, carrots and celery. Bring to a boil and simmer for 10 minutes.

Add the okra, red and green bell peppers, yellow swquahs, corn, garlic, Cajun Spice, paprika, fenugreek and red pepper flakes.

Continue simmering for another 10 mintues. Add the tofu and simmer an addtional 10 minutes. Season to taste with pepper and salt.Serve hot.

Serving size=1 cup 116 calories 2.3 g fat 0 mg chol 152 mg sod w/o added salt

Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

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