Tofu Helper "Beef" Stew Style

serves 4-5
Preparation time: 1 hour

Ingredients:
1 Tablespoon oil
1 medium onion, grated
1 block tofu, grated (approximately 300gm/11oz)
5 medium potatoes, peeled, sliced thin
1/4 cup soy sauce
2 cups water (or enough to cover the tofu/potato mixture)
1/2 teaspoon granulated garlic
1 Tablespoon brewer's yeast

Instructions:

In a deep skillet or soup pot, saute the onion in oil until tender. Add the grated tofu and saute for a few more minutes, stirring occasionally. Add the potato slices then add the soy sauce and enough water to cover the mixture. Add the granulated garlic and brewer's yeast.

Bring to a boil for 20 minutes or until potatoes are tender, then continue to cook uncovered until the mixture thickens a bit, about 10 minutes.

Tips and options:

Serve as a soup with more water and soy sauce and not boiling down after the potatoes are done.

Add more garlic. Many sources quote garlic for health purposes as reducing congestion, decreasing blood pressure, aiding in cleansing of the blood, and other benefits. I often grate a whole garlic clove per person into the spaghetti sauce.

Use other herbs as well. I add the parsley to help decrease mucus, add extra trace minerals and iron, as well as the pleasant flavor.

Use previously frozen and thawed tofu for a different texture and absorption of the sauce.

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Tofu Helper Stew Style

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