1 onion, diced
2 carrots, diced
2 parsnips or rutabagas, chopped
3 to 5 cloves garlic, peeled and minced
1 tsp. olive oil
1/2 lb. firm tofu, cubed
1/2 tsp. each: thyme, basil, marjoram, rosemary, white pepper - adjust to taste
1 tbsp. prepared mustard
2 c. cooked white beans
2 c. water or vegetable stock
Chopped parsley or sliced scallions for garnish

In heavy ovenproof pot or casserole dish, saute vegetables and garlic in oil for about 5 minutes. Add tofu, seasonings and beans. Add water or vegetable stock to barely cover the mixture. Cover and bake for 45 minutes. Stir before serving. Garnish with parsley or scallions. Serves 4 to 6. Per serving: 272 cal.; 19 g prot.; 3 g fat; 44 g carb.; 0 chol.; 473 mg sod.