Instructions:

Tofu Creole

1 1/2 cups chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 large green bell pepper, finely chopped
1/3 cup vegetable broth
1 (15 ounce) can tomato sauce or diced tomatoes
1 cup water
2 teaspoons snipped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 bay leaves, crushed
1 pound fresh or frozen tofu (if frozen, defrost),
    cubed and squeezed dry
3 cups hot cooked rice, preferably brown