4 tbsp. oil
2 lg. onions
2 lg. carrots, peeled
2 stalks celery, trimmed
1 lg. green pepper, quartered & seeded
2 (8 oz.) cans tomato sauce
1/2 c. water
4-5 tbsp. honey
2 1/2 tbsp. lemon juice
1 block tofu, 20-22 oz., drained

Saute sliced and diced vegetables in oil. Cook until vegetables are tender. Stir in tomato sauce, water, honey and lemon juice. Simmer until sauce is thick, about 10 minutes. Cut tofu into 1 inch cubes and add to sauce. Cover and cook 1-2 minutes or until tofu is heated. Serve with brown rice.