Tofu Creole

15 oz firm tofu, cut into 1 inch cubes
2 Tbs oil
2 Tbs flour
1 cup diced green bell pepper
1 cup diced red bell pepper
1/3 cup diced white cabbage
1/3 cup diced celery
1 tsp salt
1 tsp red pepper
1 12 oz can pureed tomatoes or tomato crushed tomatoes, pureed with blender to make very smooth, thick sauce
1 1 cup water

1 tsp each dried thyme, dried basil, and dried oregano
1 tsp paprika
1 tsp fresh chopped parsley or 1 tsp dried parsley
2 bay leaves

In a medium sized pot, brown tofu in a 1 Tbs oil over medium high heat and remove from pot. Combine 2 Tbs flour and 2 Tbs oil over low heat and simmer for a few minutes until the flour darkens to a tan color, stirring frequently. Add diced vegetables and raise heat to medium. Sautee vegetables for a few minutes then add remaining ingredients and simmer for 10 minutes. Add tofu and continue simmering for another 20 minutes. Remove bay leaves and serve over rice.