Tonights Dinner

[Guest guest]

I made this tonight and it was great. I THINK I got it from Karen but

I'm not sure (if I did, Thanks a lot Karen, it was great):

 

* Exported from MasterCook *

 

Tofu Etoufee

 

Recipe By : Karen Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : Soy Stews

Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb extra-firm tofu (drained) -- cut in 1/2 " cubes

4 tbsp vegetable oil

1/4 cup all-purpose flour

1 yellow onion -- chopped

4 scallions (or green onions) -- chopped

1 jalapeno cheese -- seeded & finely chop

1 green bell pepper -- stemmed/seeded/diced

1 stalk celery -- chopped

4 cloves garlic -- minced

1/2 tsp freshly ground black pepper

1/4 tsp ground cayenne pepper

1 tsp fresh thyme leaves

1 1/2 cups canned tomatoes -- drained & chopped

1 1/2 cups vegetable broth

1 1/2 tsp Worcestershire sauce -- Vegetarian if vegan

1/2 tsp salt

4 tbsp fresh parsley -- chopped

4 cups cooked basmati rice or long-grain white

 

Put 3 layers of paper towels on a baking sheet and arrange the tofu

pieces on top. Cover with another 3 layers of paper towels and put a

second baking sheet on top. Set heavy cans or books (or a cast-iron pan)

on top of the second baking sheet to compress the tofu for 30 minutes.

Preheat oven to 300°F. Coat the bottom of an oven-proof 12 inch skillet

with nonstick cooking spray. Heat 2 tbsp oil in the skillet over medium

heat. Add the tofu and saute until lightly browned on all sides.

Transfer the tofu to paper towels to drain. Reduce the heat to

medium-low and add the remaining oil to the pan. Stir in the flour and

cook, stirring constantly, for about 5 minutes until bubbling. If you

wish put the pan in the oven and roast the mixture for 20 minutes

longer, stirring well every 5 minutes. Remove the pan from the oven and

place over medium heat. This will make a darker and more flavorful roux

(Only do this if you have time and if you want that deeper flavor. I

didn't do it this time and it tasted fine at the end). Add the onion,

scallions, jalapeno, bell pepper, celery, garlic, black pepper, cayenne,

and thyme, and cook, stirring frequently, until the vegetables are soft,

about 10 minutes.

 

Increase the heat to high and add the tomatoes. Cook, stirring until

bubbling, then add the stock and the Worcestershire sauce and salt.

Cook, stirring until the mixture thickens. Reduce heat to low and add

the tofu. Simmer, partially covered, for 45 minutes*. Stir in the

parsley and taste for seasoning. To serve, spoon the rice onto serving

plates and ladle the etouffee over it.

 

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NOTES : * I didn't have the time to cook it for 45 minutes so I cooked

it for 25 minutes and it was really thick and excellent flavor. So do

what you have time for.

 

RisaG