Some of the vegetables in this recipe are
listed in "to taste" amounts. The goal is simply to make a nice colourful,
flavourful medley according to your own tastes.
In very large pot (about 6 qt) sauté
onions, garlic and eggplant cubes with salt and olive oil until soft. Add potatoes,
celery, carrots, cauliflower, mushrooms, zucchini and tofu. Simmer on low for one hour.
Add tomatoes, tomato paste, sugar, lemon juice, basil and dillweed. Continue simmering
until vegetables are done.
Serve with a dollop of non-fat sour cream
(or yogurt) & chives if desired.
Makes a large batch. Freezes well.
Crock Pot Method
Toss everything except tofu into the pot and
cook on high for 5 or 6 hours or until vegetables are tender. Add tofu during last couple
of hours-- enough time to absorb flavours without becoming too mushy.
* If you cannot find shredded tofu
in your area use firm tofu (not silken). Press out as much water as you can, then chop
"I liked the recipe
because of its simplicity and delicate yet robust flavour. I used shredded tofu as a
protein source, which added to the simplicity of the dish. A very grounding dish,
something that everyone can and would make."
Sarah Chute, tester