Etouffee

* Exported from MasterCook *

Etouffee

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans & Rice Main Dishes
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm tofu -- drained
4 tablespoons vegetable oil
1/4 cup flour
1 yellow onion -- chopped
4 scallion -- chopped
1 jalapeno (seeded,if desired,for less heat) -- finely ch
opped
1 green bell pepper, stemmed, seeded & -- chopped
1 stalk celery -- chopped
4 cloves garlic -- minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
1 teaspoon fresh thyme leaves
1 1/2 cups canned tomatoes -- drained & chopped
1 1/2 cups vegetable broth
1 1/2 teaspoons vegetarian Worcestershire sauce
1/2 teaspoon salt
4 tablespoons fresh parsley -- chopped
4 cups cooked basmati or long-grain white rice

Cut the tofu into 1/2-inch cubes. Put 3 layers of paper towels on a baki
ng sheet and arrange the tofu pieces on top. Cover with another 3 layers of pa
per towels and put a second baking sheet on top. Set heavy cans or books on to
p of the second baking sheet to compress the tofu for 30 minutes.
Preheat oven to 300 degrees F. Coat the bottom of an over-proof 12-inch s
killet with nonstick cooking spray (or use an overproof nonstick skillet). Hea
t 2 tablespoons of the oil in the skillet over medium heat. Add the tofu and s
aute until lightly browned on all sides. Transfer the totu to drain on paper t
owels.
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.
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
. Add the onion, scallions, jalapeno, bell peppers, celery, garlic, black pep
per, cayenne, and thyme, and cook, stirring frequently, until the vegetables ar
e soft, about 10 minutes. Increase the heat to high and add the tomatoes. Coo
k, stirring until bubbling, then add the stock, Worcestershire sauce, and salt.
Cook, stirring until the mixture thickens. Reduce heat to low and add the to
fu. Simmer, partially covered, for 45 minutes.
Stir in the parsley and taste for seasoning. To serve, spoon the rice ont
o serving plates and ladle the etouffee over it.

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