In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu, and seasonings; cook 5 more minutes. Stir in rice and tomato paste; continue stirring until mixture is thoroughly blended.

Serve hot garnished with carrot and scallions and crusty french bread or even cornbread. Makes 10 servings of about 1-1/2 cups each. 10 grams of fat per serving. |