4 oz firm tofu chopped into cubes
1 tablespoon tomato paste
1/2 cup black beans
1/2 cup corn
1/2 cup green beans
2 tablespoon balsamic vinegar
2 teaspoon black ground pepper
1 medium leek cleaned and chopped
veg broth start with 2 cups OK to sub water
1 teaspoon salt
1/4 cup maple syrup
olive oil
1/2 cup chopped carrots
I use a wok, over medium low heat. Add olive oil to coat bottom and sides of wok. Add all of the ingredients and stir well. Simmer until the broth starts to disappear, continue to add broth and simmer until the carrots are just firm.
When finished, serve in a bowl along with a good crusty bread.