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Cajun Tofu
2 lb Firm tofu drained and cut -into 3/4" cubes * 1 md Red bell pepper, finely -chopped (about 1/2 cup) 1 md Green bell pepper, finely -chopped (about 1/2 cup) 1 lg White onion finely -chopped (1 cup) 1 c Chopped celery 2 Cans cooked/peeled -tomatoes 4 Cans tomato sauce 1 Gallon water (3/4 gallon for -thicker soup) 2 tb Finely chopped parsley 1/2 c Finely sliced green onion -tops 2 tb Worcestershire sauce 2 ts Salt 2 1/2 ts Red pepper 2 1/2 ts Black pepper 2 ts Garlic salt 3 ts Paprika * 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. |
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