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4 cups chopped onions

1/2 cup water

3 cups sliced celery

4 cups sliced mushrooms (12-oz pkg)

2 bay leaves

heavy Tbl freshly grated ginger root

2 cups undrained canned whole tomatoes, chopped (18oz)

2 Tbl tahini (or peanut butter)

1 cake tofu (12 oz) pressed and cubed

dash of salt or tamari to taste



In a covered soup pot on high heat, cook onions in water, stirring frequently for 5 min. Add celery and continue to cook, covered, stirring frequently for 5 min. Add mushroom, lower heat and cook another 5 min. Stir in bay leaves, ginger and tomatoes and cook 5 min. Stir in tahini, add tofu, and simmer on very low heat a few min. more. Add salt or tamari, discard bay leaves and serve.

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