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Tofu Soup

1 lb. firm (cotton) tofu, frozen then thawed
2 Tbs. olive or soy oil
2 cups water
1 15 oz can of tomato sauce
1 medium Spanish onion, chopped
6 oz jar of Spanish olives, stuffed with pimento, sliced
4 medium carrots, sliced
6 oz. Portebello mushrooms, chopped
1 cup cooked couscous
dash of salt, optional

Squeeze the water from the tofu and tear into small chunks. Heat
oil in saucepan. Add tofu and saute until oil is absorbed. Add
everything but the cooked couscous. Stir well. Simmer for 20 minutes,
stirring occasionally. Add couscous and allow to return to a boil
before removing from heat. Serve hot.

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