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

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