Vegan Nilaga

Nilaga is a filipino dish which literally means "Boil" and it's traditionally made with any type of meat and vegetables. I love eating this dish with rice, especially on an a cold rainy day. My version of this dish is made with tofu and vegetables, but it is just as comforting and satisfying in any type of season.

Ingredients
1/4 of a medium onion, sliced
3 stalks of scallions or green onion, cut in 2-3 inch length
2 of the 32 oz boxes of vegetable broth
8 small or 3 cups of red potato, quartered
1 cup of green beans, cut in half
2 stalks of celery, sliced diagonally
1 small napa or chinese cabbage, stem side cut, sliced into 2 to 3 inch pieces
2 carrots, sliced
2 pkgs of extra firm tofu, 1 inch cube
1/2 tsp garlic powder
salt and pepper to taste

1. In a large cooking pot, place the onion, scallions, vegetable broth and potatoes. Give it a good stir and cover it with a lid then cook it on med-high heat for about 10 minutes.
2. Lower the heat to medium-low, then add the green beans and celery. Give it a stir and cover it with a lid then simmer it for about 5 minutes.
3. Add the napa cabbage, vegetable broth and carrots. Cover it with a lid and cook it for another 5 minutes.
4. Add the rest of the vegetable broth, garlic powder, salt and pepper to taste, give it a stir, cover it with a lid and bring it to a boil.
5. Turn off the heat. Mix in the cooked tofu and give it a final stir. Serve it with rice and enjoy.