Heat the oil in a medium saucepan and sauté the garlic and onion for 2 to 3 minutes. Add the celery and bell pepper. Sauté another 2 minutes. Squeeze the water out of the dried tofu and discard water. Grate the dried tofu on a box grater and add to the saucepan. Add all remaining ingredients. Bring to a boil, reduce heat to medium-low, cover and simmer for about 20 minutes or until the sweet potatoes are tender. Adjust the seasonings, if desired. Serve with your favorite toppings, a slice of whole grain bread, or corn chips.
Per serving - 260 calories, 5 g fat (16% calories from fat), 13 g protein, 49 g carbohydrate, 12 g fiber, 0 mg cholesterol, 284 mg sodium
