Kat's Tofu Soup

 

2 lb Firm tofu drained and cut -into 3/4" cubes *
1 med Red bell pepper, finely chopped (about 1/2 cup)
1 med Green bell pepper, finely -chopped (about 1/2 cup)
1 lg White onion finely -chopped (1 cup)
1 c Chopped celery
2 Cans cooked/peeled -tomatoes
4 Cans tomato sauce
1 Gallon water (3/4 gallon for -thicker soup)
2 tbs Finely chopped parsley
1/2 c Finely sliced green onion -tops
 2 tbs Worcestershire sauce
Salt & Black pepper
2 1/2 tesp Red pepper 
2 tesp Garlic salt
1 tbs Paprika

* Fry in very hot olive or peanut oil to seal.

 I can see it's time to post this hopes of broadening your culinary horizons... Note the use of the 'trinity'. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add the following: Simmer for 25 minutes. Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add 3 or 4 fresh bay leaves and let cool for 15 minutes. Reheat if necessary and serve over steamed rice. Top with fresh parsley. If a less spicy mix is desired, the amount of red pepper can be reduced to taste.

The highest purpose is to have no purpose at all. This puts one in accord with nature, in her manner of operation.

- John Cage