3 cups chopped tofu, tempeh, or soy veggie “chicken”

3 cups onion, chopped

1 garlic clove, minced

1 Tb olive oil

1 can (6 oz) tomato paste

½ cup unsweetened apple juice

1 cup water

2 Tb chickenlike seasoning

½ tsp basil, crushed

½ tsp rosemary

½ tsp oregano

3 cups bell pepper, green, sliced

2 cups mushrooms, sliced

1 can (28 oz) stewed tomatoes

In large frying pan, saute diced tofu (or alternative), onions, and garlic in olive oil until tofu is slightly browned. Add tomato paste, juice, water, and seasonings. Simmer 10-15 minutes. Add peppers, mushrooms, and stewed tomatoes. Serve hot over brown rice, whole wheat pasta, couscous, quinoah, etc. Serves 8.

(from The Optimal Diet)