Vegetable Stew with Tofu

• 1/4 lb. green beans
• 4 artichoke hearts, fresh, frozen or canned
• 5 oz. white mushrooms
• 1 bell pepper
• 1 zucchini
• 2 stalks celery
• 2 large onions
• 8 cloves garlic, crushed
• Salt and freshly ground black pepper to taste
• 1 cup white wine
• 1 cup vegetable stock
• 2 Tbs. vegetable oil
• 9 oz. firm tofu, drained and cubed

1. Preheat oven to 400F.
2. Clean and rinse vegetables, and cut into bite-sized pieces.
3. Place vegetables in ovenproof dish, adding crushed garlic, salt and pepper to taste.
4. Add white wine and vegetable stock, and cover dish.
5. Bake for 45 minutes.
6. Heat oil in large skillet over medium heat.
7. When hot, saute tofu until cubes turn golden.
8. Remove from heat and set aside.
9. When stew is cooked, remove from oven, add tofu cubes and serve.

green beans, white mushrooms, bell pepper, zucchini, stalks celery, onions, garlic, salt, white wine, vegetable stock, vegetable oil, firm tofu

Taken from www.vegetariantimes.com/recipe/vegetable-stew-with-tofu/ (may not work)