Vegetarian Curry

1 fresh onion chopped

1 1/2 teaspoons olive oil

16 ounces Lite Extra Firm Tofu

1/3 cup Lite Soy Sauce

1 1/2 cups water

3 tablespoons unbleached flour

3 teaspoons curry powder

1 1/2 teaspoons marjoram

1 14.5 ounce can petite diced tomatoes (drained)

1 8 ounce can pineapple chunks (drained)

1 1/2 cups frozen peas

In a skillet, saute onion in oil for about 2 minutes. Add tofu, water, soy sauce, flour, curry powder and marjoram. Simmer this mixture over low heat for about 4 minutes, or until sauce is thickened. Add tomatoes, pineapple and peas – heat until warmed through, about another 4-5 minutes. I serve this with brown rice mixed in.