Jamaican Pepper Pot

== Ingredients ==
* 1 lb extra-firm tofu, drained
* 1 tbsp plus 2 tsp. olive oil
* Dian "bacon," cut into small squares
* 1 large onion, chopped
* 2 large stalks celery, diced
* 3 medium leeks (white and light green parts), well rinsed and chopped
* 2 large potatoes, peeled and diced
* 2 large carrots, peeled and sliced
* 1 large red bell pepper, diced
* 1 mild chile pepper (such as poblano) seeded and chopped, optional
* 1 vegetable bouillon cube
* 2 bay leaves
* ½ tsp dried thyme
* ¼ tsp red pepper flakes
* ¼ tsp freshly ground pepper
* 2 tbsp soy margarine
* 2 tbsp unbleached all-purpose flour
* ½ cup chopped fresh flat-leaf parsley
== Directions ==
# Cut tofu into ½-inch-thick slices.
# Blot well between layers of paper towel, then cut into ½-inch dice.
# In wide skillet, heat 1 tablespoon oil over medium heat.
# Add tofu and "pepperoni" and cook, stirring often, until tofu is golden on most sides and "pepperoni" is crisp.
# Remove to plate.
# Heat remaining 2 teaspoons oil over medium heat and add onion and celery.
# Cook, stirring often, until onion is softened, 10 minutes.
# Add leeks, potatoes, carrots, bell pepper, chile pepper if using and 4 cups water and bring to a simmer.
# Add bouillon cube, bay leaves, thyme, red pepper flakes and black pepper.
# Simmer gently, covered, until vegetables are tender, 25 to 30 minutes.
# Stir in reserved tofu and "pepperoni" slices.
# Remove bay leaves.
# In small saucepan, melt margarine.
# Slowly stir in flour.
# When mixture is smooth, stir it slowly into stew.
# Cook until sauce thickens, uncovered, about 5 minutes.
# Stir in parsley.
# Serve hot.
Category:Carrot Recipes
Category:Chile pepper Recipes
Category:Extra-firm tofu Recipes
Category:Leek Recipes
Category:Meat substitute Recipes
Category:Poblano pepper Recipes
Category:Potato Recipes
Category:Red bell pepper Recipes
Category:Thyme Recipes