Mushroom-Sesame-Tofu Soup

Ingredients

• 2 tablespoons vegetable oil or peanut oil
• 1 1/2 cups chopped onions
• 1 teaspoon grated ginger
• 3 celery ribs, sliced
• 8 ounces sliced mushrooms
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 large bay leaves or 3 small bay leaves
• 4 cups diced tomatoes, with the juice
• 1 cup vegetable broth or chicken broth
• 2 tablespoons tahini
• 3 tablespoons peanut butter

• 1 (8 ounce) package soft tofu, pressed and cut into small cubes

Directions

1. 1

   Heat the oil in a pan (I used a 3 qt saucepan) and sauté the onions and ginger for 4 minutes.

2. 2

   Add the celrey and sauté for another 5 minutes.

3. 3

   Add the mushrooms, reduce the heat, and cook for 10 minutes.

4. 4

   Add the cayenne, salt, bay leaves, tomatoes and juice, and broth.

5. 5

   Simmer for 20 minutes.

6. 6

   Add the tahini and peanut butter.

7. 7

   Stir until peanut butter has dissolved.

8. 8

   Add the tofu and simmer over low heat for 20 minutes.

9. 9

   Stir periodically to make sure nothing is sticking to the bottom of the pan.