Cajun Tofu
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
tofu
cubed |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 2 | cans |
tomatoes
chopped |
*
|
| 4 | cans |
tomato sauce
|
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 2 | teaspoons |
salt
|
|
| 2 ½ | teaspoons |
red pepper flakes
|
|
| 2 ½ | teaspoons |
black pepper
|
|
| 2 | teaspoons |
garlic salt
|
|
| 3 | teaspoons |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
tofu
cubed |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 2 | cans |
tomatoes
chopped |
*
|
| 4 | cans |
tomato sauce
|
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 1E+1 | ml |
salt
|
|
| 13 | ml |
red pepper flakes
|
|
| 13 | ml |
black pepper
|
|
| 1E+1 | ml |
garlic salt
|
|
| 15 | ml |
paprika
|
|
Directions
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.
