1/2 c. oil Canola
1 lg. onion, sliced
1 or 2 cloves garlic, chopped
1 lb. tofu, cut into 3/4 inch cubes
2 med. carrots, sliced
1/4 head cabbage, chopped
1 summer squash or zucchini, chopped
1 c. water
1/3 to 1/2 c. soy sauce (Natural)
1 bay leaf
Pinch pepper

Heat oil in a good sized pot. Saute onions and garlic, then add tofu and saute a bit more. Add remaining ingredients and bring to a boil, then reduce heat and simmer, covered, for 40 to 45 minutes. If desired, mix some of the liquid with a few spoonfuls of flour and cook until thickened. Feel free to vary the proportions of vegetables in this hearty stew, or to use others such as turnips, celery, green pepper or tomato. Serves four.