Tofu Etoufee

[Guest guest]

Tofu Etoufee

 

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 and 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

 

Place 3 paper towels on baking sheet and arrange tofu

pieces on top. Cover with 3 layers of paper towels and place second baking sheet

on top. Place weights on top baking and compress tofu for 30

minutes.

 

Preheat oven to 300°F.

 

Coat bottom of an oven-proof 12

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

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

tofu to paper towels to drain. Reduce heat to medium-low and add remaining oil

to pan. Stir in flour and cook, stirring constantly, for about 5 minutes until

bubbling.

 

Place pan in oven and roast mixture for 20 minutes longer,

stirring well every 5 minutes. Remove pan from oven and place over medium

heat.

 

Add onion, scallions, jalapeno, bell pepper, celery, garlic, black

pepper, cayenne, and thyme, and cook, stirring frequently, until vegetables are

soft, about 10 minutes.

 

Increase heat to high and add tomatoes. Cook,

stirring until bubbling, then add stock Worcestershire sauce and salt. Cook,

stirring until mixture thickens. Reduce heat to low and add tofu. Simmer,

partially covered, for 45 minutes. Stir in parsley and taste for

seasoning.

 

To serve, spoon rice onto serving plates and ladle etouffee

over it.

Source: cyber-kitchen Karen Greenlee