Tofu and Dumplings

This is a remake of one of my favorite dinners as a kid, Chicken and Dumplings. It tastes almost identical and is perfect on a cold night.

1 medium yellow onion (diced)
1 brick extra firm tofu (cubed)
2 carrots (peeled and chopped)
3 celery stalks (chopped)
Reduced fat Bisquik
Water for Bisquik
Vegetable broth (3 cans or 1 box)
Salt+pepper to taste
2 cloves garlic (pressed)
Olive Oil
1. Toss cubed tofu with about 1 Tbs. evoo, salt+pepper, and 1 clove garlic)
2. Place coated tofu on a baking sheet at 400° until browned (15 min)
3. Brown onion in Evoo
4. Boil carrot, celery, onion, and garlic in veggie broth until softened (10 min)
5. Add tofu and bring to a boil
6. Mix about 2-3 cups Bisquik with enough water to make a thick batter
7. With a spoon, drop spoonfuls of batter over the boiling veggie mix
8. Simmer on low uncovered for 10 min. then covered for 10 min.
9. Let cool 5-10 min add pepper on top then dish up!