Moosewood Mushroom Sesame Tofu Stew

• 4 cups chopped onions
• 1/2 cup water
• 3 cups sliced celery
• 4 cups sliced mushrooms (12-ounce package)
• 2 bay leaves
• 1 tablespoon grated fresh ginger
• 2 cups undrained canned whole tomatoes, chopped (18-ounce can)
• 2 tablespoons tahini or 2 tablespoons peanut butter
• 1 (12 ounce) package tofu, pressed and cut into bite-sized pieces (see recipe description)
• 1 1 dash soy sauce or 1 dash hot sauce, to taste

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.
2. Stir in the tahini or peanut butter, add the tofu, and simmer on a heat diffuser or on very low heat for a few minutes more. Add salt, soy sauce, or hot sauce to taste; discard the bay leaves and serve.

onions, water, celery, mushrooms, bay leaves, ginger, tomatoes, tahini, soy sauce

Taken from www.food.com/recipe/moosewood-mushroom-sesame-tofu-stew-445498 (may not work)