Ingredients
- 4 cans tomato sauce
- 2 cans (cooked)
- 1 bell pepper (red)
- 1 green bell pepper
- 3,800 ml water
- 950 gr firm tofu (drained)
- 100 gr celery (chopped)
- 60 gr green onion (finely sliced)
- 30 ml worcestershire sauce
- 7 gr pepper (red)
- 7 gr black pepper
- 7 gr paprika
- 6 gr salt
- 6 gr garlic salt
- 3 gr parsley (finely chopped)
* Fry in very hot olive or peanut oil to seal. I can see it's time to post this hopes of broadening your culinary horizons... Note the use of the 'trinity'. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add the following: Simmer for 25 minutes. Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add 3 or -20ºC resh bay leaves and let cool for 15 minutes. Reheat if necessary and serve over steamed rice. Top with fresh parsley. If a less spicy mix is desired, the amount of red pepper can be reduced to taste. Source unknown.
