Tofu a La King

1 tbsp olive oil
1 medium onion, diced
1-2 stalks celery, diced
1-2 medium carrots, diced
4 cups vegetable broth (no-chicken is best)
1 block firm tofu, diced into cubes
1/2 cup peas (fresh or frozen)
4-6 Tbsp flour
1 and 1/2 cups unflavored unsweetened soymilk
Salt and Pepper to taste
1 tbsp dry parsley, or to taste

Lightly saute the onions, celery, and carrots in the olive oil in a large saucepan.  When they start to brown, deglaze the pan with a small amount of the vegetable broth, then pour in remaining broth. Add tofu and peas and bring to a boil. Once boiling, reduce heat to a simmer for up to half an hour.

In a jar combine flour and soymilk. Put a lid on the jar and shake to combine (or blend) until there are no chunks. Add to the soup and bring to a boil again then reduce to a simmer again, stirring continuously while it thickens slightly. Add salt, pepper, and parsley to taste.

Serve with rice, dumplings, rolls, mashed potatoes, or yorkshire puddings.