Instructions
- Blend tofu & canned tomatoes in blender or food processor until smooth.
- In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
- Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
- Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
- Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
- Serve immediately.
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