• 1 lb. Extra firm tofu, cut into 1/2 inch cubes
• I cup sliced shitake mushrooms (take off the stems)
• 2 stalks celery, coarsely chopped
• 1 medium carrot, coarsely chopped in slices
• 1 medium onion, sliced in wedges
• 1 red sweet pepper, coarsely chopped
• 1 teaspoon garlic, chopped (chop at least 10 minutes before heating to permit cancer-fighting molecules
  to develop)
• 1 tablespoon olive oil
• 28-ounce can chopped tomatoes
• 1/3 cup dry red wine
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• 2 teaspoons sugar
• 1/2 teaspoon salt

This is the basic recipe. I also add 1 cup cooked dried beans (any kind), 1 cup chopped fresh cauliflower, 1 cup sliced zucchini, 1 can drained water-packed artichoke hearts, and another 15 ounce can of chopped tomatoes.

Directions:

• In a large skillet or a deep pan, stir fry garlic and onion for 1 minute, then add additional vegetables.
• Stir-fry a few minutes longer. Add chopped tomatoes, tofu, beans, wine, herbs, salt, and sugar.
• Bring to a boil, reduce heat, cover and simmer for ~15-20 minutes.

Serving suggestions: Serve over brown rice or whole wheat pasta. Serve with a loaf of crusty whole grain bread to soak up the wonderful sauce. With some fresh fruit, this is a complete meal.

If you have some family members who would prefer chicken, just split the recipe into two pan, using 1/2 # tofu in one pan and 1-2 chicken breasts cut into strips in the other pan.

Serves: 6 easily. (If you have a small family, this is plenty for 2 meals, or freeze the remainder for a quick meal at another time.)