Cajun Tofu

Ingredients

2 lb firm tofu drained and cut into 3/4, cubes * 1 medium red bell pepper, finely chopped (ab, out 1/2 cup) 1 medium green bell pepper, finely chopped (, about 1/2 cup) 1 large white onion finely chopped (1 cup) 1 cup chopped celery 2 cans cooked/peeled tomatoes 4 cans tomato sauce 1 gallon water (3/4 gallon for thicke, r soup) 2 tbsp finely chopped parsley 1/2 cup finely sliced green onion tops 2 tbsp worcestershire sauce 2 tsp salt 2 1/2 tsp red pepper 2 1/2 tsp black pepper 2 tsp garlic salt 3 tsp paprika

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Preparation
 
* Fry in very hot olive or peanut oil to seal.

I can see it s time to post this hopes of broadening your culinary
horizons... Note the use of the trinity .

Pour oil from above into bottom of stock pot, adding enough to cover
the bottom of the pot, if necessary. Make a roux by adding an equal
amount of flour, cooking until thickened. Add the following:

Simmer for 25 minutes. Add drained tofu, place lid on pot and simmer
for another 30 minutes, stirring occasionally. Add 3 or 4 fresh bay
leaves and let cool for 15 minutes. Reheat if necessary and serve
over steamed rice. Top with fresh parsley.

If a less spicy mix is desired, the amount of red pepper can be
reduced to taste.

Source unknown.

Posted by Stephen Ceideberg; October 14 1992.

 

 
Servings: 1

 

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