New traditions gumbo
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Prepared Cajun seafood seasoning, or Louisiana crab boil |
| 8 | ounces | Firm tofu; cut into bite sized chunks |
| 1 | cup | Dry textured vegetable protein |
| ½ | teaspoon | Curry powder |
| ½ | teaspoon | Poultry seasoning; or a generous pinch each of sage rosemary and thyme |
| 1 | cup | Water; boiling |
| ¼ | cup | Peanut oil; or canola or safflower |
| ¼ | cup | Whole wheat flour |
| ¼ | cup | Water |
| 1 | large | Onion; diced |
| 1 | each | Bunch shallots; or green onions, minced |
| 1 | each | Green bell pepper; or red minced |
| 2 | cups | Water |
| 1 | each | Vegetable bouillon cube |
| 2 | cups | White wine; or 4T lemon juice plus water to equal 2c |
| ½ | cup | Chopped fresh parsley; flat leaf |
| 1 | dash | Hot pepper sauce |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper; freshly ground |
| Gumbo file; optional | ||
| Cooking sherry; optional | ||
Directions
Prepare seafood seasoning or crab boil according to package directions. Measure out 1 1/2c and pour over tofu. Allow to marinate for 1 hour.
Mix tvp with curry powder and poultry seasoning. Add boiling water.
Fluff with fork until all water is absorbed. Set aside.
Make a roux by heating oil on a large saucepan until gently warmed and adding flour a little at a time, stirring, until all flour is coated.
Continue until all flour is used. Keep stirring a few minutes until mixture is thick, uniform and a rich coppery brown.
Add up to 1/4c water to roux; whisk until blended. Add onion, shallots or green onions, and bell pepper. Saute stirring constantly, until onions are translucent.
Slowly add 2c water, stirring until blended, and bring sauce to a boil. Dissolve bouillon cube in mixture. Add wine or lemon water mixture and return to a boil. Add parsley, hot pepper sauce, salt and pepper. Cover and simmer on low for 45 mins.
Drain marinade from tofu and reserve for another use. Add tofu and prepared tvp mixture to sauce. Simmer for about 35 more mins. Serve with rice and pass the file and sherry so each person can season the dish as desired.
Per serving: 289 cals, 14g prot 12g fat, 17g carb, 0g chol, 409mg sod, 3g fiber
Recipe by Dez Crawford From the Best of Vegetarian Times recipe cards Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-94