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.