Recipe for cooking cajun tofu

Quick Meals- Salads and Vegetarian Dishes :: Vegetarian Entrees

Cajun Tofu

2 lb. firm tofu, drained and cut into 3/4-in. cubes *
1 med. red bell pepper, chopped finely
1 med. green bell pepper, chopped finely
1 lrg. white onion, chopped finely
1 C. chopped celery
2 cans cooked, peeled tomatoes
4 cans tomato sauce
1 gallon water or vegetable stock
2 Tbsp. chopped finely parsley
1/2 C. finely sliced green onion tops
2 Tbsp. Worcestershire sauce
2 tsp. salt
Diced red chiles, to taste
1 minced habaero pepper
2 1/2 tsp. black pepper
2 tsp. garlic salt
3 tsp. paprika
3 or 4 fresh bay leaves
Fresh parsley sprigs

Fry tofu in very hot olive or peanut oil until golden to seal. 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 remaining ingredients except parsley. Simmer for 25 min.

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