1 pound firm tofu, frozen and thawed, can be crumbled or cut into chunks
4 small scrubbed potatoes, do not peel, cut into chunks
1 yellow onion, sliced
1/2 cup peas
1 to 2 cups liquid, veggie broth, water, wine, etc
1 tablespoon sweet paprika
salt and pepper to taste
3 tablespoons olive oil
1 package mushrooms, sliced
Heat one tablespoon of the oil in a pan and add the tofu. Let it brown with some salt and pepper added. Remove the browned tofu and set it aside. Heat the remaining oil and saute the onion until golden, will take some time. Add the mushrooms and when they begin to throw off their water, add the potatoes, stirring all along. When the water from the mushrooms is almost fully evaporated, stir in the paprika. Add the liquid when the paprika is all stirred in. It should be enough to just cover the potatoes. Simmer on low heat until the potatoes are soft. When the potatoes are soft, add the peas and the tofu, test for seasoning, and allow to simmer until the peas are cooked through.
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