Tofu and Vegetables

== Ingredients ==
* 1 tsp light olive oil
* 1 medium onion
* 3 peeled garlic cloves
* 3 tbsp low sodium tomato paste
* 1 cup de-alcoholized red wine
* 2 cups Yellow Finn potatoes
* carrots, peeled
* 14½ oz diced tomatoes in juice
* 1 lb 1% tofu
* 12 kalamata olives
* 2 tsp capers
* 1 cup low sodium vegetable stock
* 2 bay leaves
* ¼ tsp ground red pepper
* ¼ tsp ground allspice
* ¼ tsp salt
* 2 cup thickly sliced mushrooms
* 1 cup frozen petit peas
* 1 tsp arrowroot mixed with 2 tsp de-alcoholized red wine
== Directions ==
# Put the oil in a skillet.
# Fry the onion for 2 minutes.
# Add the garlic and tomato.
# Stir about 2½ minutes.
# De-glaze the pan with the wine.
# Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.
# Stir in the bay leaves, cayenne, allspice, and salt.
# Boil, turn down the heat and simmer for 20 minutes.
# Add the mushrooms and cook 5 minutes more.
# Stir in the peas and arrowroot slurry and heat until thickened.
Category:Peruvian Vegetarian
Category:Black olive Recipes
Category:Caper Recipes
Category:Mushroom Recipes
Category:Pea Recipes
Category:Red wine Recipes
Category:Tofu Recipes
Category:Tomato Recipes
Category:Tomato paste Recipes
Category:Yellow potato Recipes
Category:Vegetable stock and broth Recipes
Category:Carrot Recipes
Category:Onion Recipes