2 lb defrosted tofu, water squeezed out
3 cup vegetable stock
1/4 - 1/2 teaspoon crushed black pepper
2 or 3 carrots, halved lengthwise and cut into chunks
2 or 3 turnips, quartered
2 onions or leeks, quartered
1 minced clove garlic
pinch of savory and marjoram
marinade:
1/2 cup water
1/2 cup soy sauce/tamari
(or 3/4 cup water and 1/4 cup soy sauce)
3 tablespoon oil
1 1/2 tablespoon vinegar
1/2 teaspoon garlic powder (or a crushed clove)
You can substitue whatever vegetables you'd like in this stew. Also, cubed marinated seitan can be used instead of the tofu.
Cut tofu into cubes and marinate - bake until brown or cook ontop of stove until browned - add leftover marinade to stock - cook vegetables in stock for approx. 10 min. - add tofu - mix together 1/2 C more stock, 4 T whole wheat flour - blend to smooth paste and add to stew - stir well and simmer for 10 min. - salt to taste