1 1/2 cups chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 large green bell pepper, finely chopped
1/3 cup vegetable broth
1 (15 ounce) can tomato sauce or diced tomatoes
1 cup water
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves, crushed
1 pound fresh or frozen tofu (if frozen, defrost),
    cubed and squeezed dry
3 cups hot cooked rice, preferably brown

Saut?onion, celery, peppers and garlic in broth until onion  is tender. Remove from heat.

Stir in tomato sauce,  water and seasonings. Simmer uncovered for 10 minutes, adding water if needed.

Stir in tofu; heat to boiling. Cover and cook over medium heat for 10 to 15 minutes.

Serve over hot rice. Add salad and warm French bread for a hearty meal.

Yields 4 servings.