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Cajun Tofu

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Submitted by smiling227

YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 907.2
POUNDS G TOFU
cubed
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
chopped
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
chopped
1 1
LARGE LARGE ONIONS
chopped
1 237
CUP ML CELERY
chopped
2 2
CANS CANS TOMATOES
chopped *
4 4
CANS CANS TOMATO SAUCE *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
2 3E+1
TABLESPOONS ML WORCESTERSHIRE SAUCE
2 1E+1
TEASPOONS ML SALT
2 ½ 13
TEASPOONS ML RED PEPPER FLAKES
2 ½ 13
TEASPOONS ML BLACK PEPPER
2 1E+1
TEASPOONS ML GARLIC SALT
3 15
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 313 40% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 898mg 37%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 33%
Sugars g
Protein 54g
Vitamin A 48% Vitamin C 114%
Calcium 109% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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