4 tablespoons butter
1 tablespoon vegetable oil
1 onion, chopped
3 pounds tofu, cubed
2 cups “chicken” broth
2 stalks celery
1 tablespoon minced parsley
2 carrots, peeled, sliced
1 teaspoon black pepper
salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine (optional)
1 can refrigerated biscuits
1/2 cup soy milk
2 tablespoons flour

In a large skillet, brown onion in butter and oil just until tender, then brown tofu and place all in a 6-quart crock pot.

Add remaining ingredients except soy milk, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.

When tofu is done, remove pieces to plate and let cool. While tofu is cooling, mix flour and soy milk together, then stir into crock pot. Open biscuits and cut each biscuit into 4 pieces. Drop into crock pot and turn on high. These will need to cook about 30 minutes, until they are firm. Return tofu to crock pot and serve. You can use your own homemade biscuit recipe for canned if you prefer.