Chickenless "Chicken" Stew


1 pound tofu, cubed
1 cup onion, chopped
1 cup celery, chopped
4 carrots, chopped
5 medium potatoes, cubed
4 cups water
3 Tbsp nutritional or engevita yeast
1/2 cup flour
5 Tbsp reduced sodium soy sauce
1 Tbsp vinegar
1/4 tsp dried thyme
1/4 tsp dried sage
1/2 tsp garlic powder
1/4 tsp black pepper
2 Tbsp margarine


Preheat oven to 375 degrees.

Put cubed tofu (or cubed or shredded mock chicken) and veggies in an oven-proof casserole dish. Add all other ingredients and stir. Cover and bake till vegetables are tender and sauce is thick, about 1 hour.
Makes 6 servings.

Per serving: Calories: 277, Protein: 11 gms, Carbohydrates: 41 gms, Fat: 7gms.

Recipe reproduced from "Instead of Chicken, Instead of Turkey" by Karen Davis. Copyright 1993.