Recipe - Cajun Tofu

2 pound Firm tofu drained and cut
into 3/4" cubes *
1 md Red bell pepper, finely
chopped (about One half cup)
1 md Green bell pepper, finely
chopped (about One half cup)
1 lg White onion finely
chopped (1 cup)
1 cup Chopped celery
2 Cans cooked/peeled
tomatoes
4 Cans tomato sauce
1 Gallon water (Three fourths gallon for
thicker soup)
2 tablespoon Finely chopped parsley
One half cup Finely cut or sliced up green onion
tops
2 tablespoon Worcestershire sauce
2 teaspoon Salt
2 One half teaspoon Red pepper
2 One half teaspoon Black pepper
2 teaspoon Garlic salt
3 teaspoon Paprika

* 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip