Serves 4
 

8 oz.  tomatoes, skinned and chopped
1 x 10 oz  pkt. silken tofu
1 onion, chopped
1 clove garlic, crushed
1 green pepper, chopped and seeded
2 tablespoons tomato puree
2 teaspoons of freshly chopped basil
half a pint  vegetable stock
1 tablespoon of olive oil
 

Fry the onion, garlic and green pepper in oil for about 2 minutes, or until softened
Add the tomatoes, puree, basil and stock, cover, then cook for 30 minutes, till peppers are really soft
Allow to cool slightly then puree in a blender with the tofu
Season to taste then re-heat and serve