450 g okra (trimmed and sliced in 1/2 inch rounds)
1 tin of whole tomatoes (roughly chopped)
3 sprigs of fresh thyme
small pinch of cayenne pepper
250 g packet tofu sausages or 2 cubes of tofu
fresh ground black pepper
Start with a roux. Over a medium heat melt the margarine. Add the flour and allow to cook for 4/5 minutes.
Add the onion, green pepper, celery, and garlic and coat the vegetables in the flour. Using a whisk add the warm stock gradually, whisking continously to avoid lumps. Add the okra, tomatoes, bayleaves, pinch of cayenne and pull the thyme leaves from the stalk and add to pot.
Place a lid on top and allow the stew to simmer for 20 minutes.
Chop the sausage (if using tofu chop into cubes) and add to pot with a pinch of salt. Cook for a further 10 minutes.