Mushroom Sesame Tofu Stew

Author:Inspired by Moosewood Low-Fat, pg. 277
Prep time: 00:20
Cook time: 00:25
Category:Main Courses


4 cups chopped onions
1/2 cups water
3 cups sliced celery
4 cups sliced mushrooms (12 oz package)
bay leaves
1 tbsp. freshly grated ginger
2 tbsp. tahini
2 cups undrained, canned whole tomatoes
12 oz. tofu, pressed and cut into bite-sized pieces


  1. In a covered soup pot on high heat, cook the onions in the water, stirring frequently, for 5 minutes. Add the celery and continue to cook, covered, stirring frequently for 5 minutes. Add more water if the vegetables begin to stick. 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.