2 lb firm tofu drained and cut into 3/4, cubes *
1 medium red bell pepper, finely chopped (ab, out 1/2 cup)
1 medium green bell pepper, finely chopped (, about 1/2 cup)
1 large white onion finely chopped (1 cup)
1 cup chopped celery
2 cans cooked/peeled tomatoes
4 cans tomato sauce
1 gallon water (3/4 gallon for thicke, r soup)
2 tbsp finely chopped parsley
1/2 cup finely sliced green onion tops
2 tbsp worcestershire sauce
2 tsp salt
2 1/2 tsp red pepper
2 1/2 tsp black pepper
2 tsp garlic salt
3 tsp paprika
A Recipe for
Cajun Tofu
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This Recipe for Cajun Tofu is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Cajun Tofu from the recipe cookbook of Recipes-to-go (Ethnic)
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* 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.
Serves: 1
Cajun Tofu Recipe brought to you by Recipes To-Go