1 summer or zucchini squash, chopped
1 clove garlic, chopped
1 lg. onion, diced
1 lb. tofu, cut in 3/4" cubes
2 carrots, diced
1/4 head cabbage, chopped
1 c. water
1/3 c. soy sauce
1 bay leaf
3 c. tomatoes, sliced
2 green peppers, chopped
1 c. celery, diced

Saute onions and garlic in 1 tablespoon tofu water. Add tofu and saute a little more. Add all ingredients except tomatoes and green peppers. Bring to a boil, reduce heat and simmer, covered for 20-30 minutes. Add peppers and tomatoes. If too thin for your liking, mix some of liquid into a few spoonfuls of flour and cook until thickened. 10 servings.