Ingredients
1
pound fresh beets, about 4 to 6 small
1 pound extra firm tofu, cut into 1/2-inch cubes
1 28-ounce can tomatoes, coarsely chopped
2 large carrots, sliced 1/2-inch thick
1 large potato, unpeeled, chopped into large chunks
1 green bell pepper, chopped
2 stalks celery, sliced 1/2-inch thick
1 small head cabbage, about 1 1/2 pounds
1/4 cup to 1/2 cup dark brown sugar - to taste
1/4 cup to 1/2 cup lemon juice - to taste
Directions
1.
Wash and peel the beets. Cut them into small dice, and put them into a 10 to 12-quart stockpot. Add the water, salt, garlic, and bay leaf.
2.
Cover the stockpot and bring to a boil over high heat. Reduce the heat slightly and simmer about 25 minutes or until the beets are fork tender.
3.
Add the tofu, tomatoes, carrots, potato, onion, bell pepper, and celery.
4.
Cut the cabbage into 4 wedges. Then cut them into 1/2-inch thick slices, and add them to the stockpot.
5.
Cover the stockpot, and bring it back to a boil. Turn the heat down slightly, and simmer about 20 minutes or until the vegetables are tender.
6.
Season to taste with brown sugar and lemon juice and serve with a dollop of Tofu Sour Cream if desired.
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