[CH] Cajun tofu (recipe)

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-Begin Recipe Export- QBook version 1.00.14
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Title: Cajun Tofu
Keywords: Cajun, Vegetarian
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      2 lb Firm tofu drained and cut into 3/4" cubes *
      1 md Red bell pepper, finely chopped (about 1/2 cup)
      1 md Green bell pepper, finely chopped (about 1/2 cup)
      1 lg White onion finely chopped (1 cup)
      1 c  Chopped celery
      2    Cans cooked/peeled tomatoes
      4    Cans tomato sauce
      1    Gallon water or veggie stock (3/4 gallon for
             thicker soup)
      2 Tb Finely chopped parsley
    1/2 c  Finely sliced green onion tops
      2 Tb Worcestershire sauce
      2 ts Salt
           Diced red chiles to taste (shitloads) + 1 minced hab
  2 1/2 ts Black pepper
      2 ts Garlic salt
      3 ts Paprika
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Fry tofu in very hot olive or peanut oil till golden to seal.
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 remaining ingredients
except parsley.  [ed.--I like to saute the veggies first.]
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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.
  Sourcetag missing; adapted for chileheads.
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Keep on rockin',
Rain
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