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Cajun Tofu

 

31

Yield

6

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 31340% of calories 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?

 

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