Source: dLife

A deliciosly bold stew of mushrooms, tofu, and tomatoes flavored with tahini and ginger.

Servings

4 cup fresh chopped onion
1 tbsp olive oil
3 cup fresh chopped celery
4 cup fresh mushroom slices
2 bay leaves
1 tbsp fresh ginger root , grated
2 cup canned whole peeled tomatoes , undrained, chopped
2 tbsp Sesame Butter, tahini (or peanut butter)
12 oz firm tofu , cut into bite-sized pieces
1 pinch low sodium soy sauce (or salt, to taste)

1 In a soup pot on medium heat, cook the onions in the oil, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add some water if the vegetables begin to stick.
2 Add the mushrooms, lower the heat, and cook until the mushrooms begin to release their juices, about 5 minutes. Stir in the bay leaves, ginger, and tomatoes and cook for 5 minutes.
3 Stir in the tahini butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add soy sauce or salt to taste; discard the bay leaves and serve.