World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Cajun and Creole   -   Cajun Tofu   adapted from unknown

  • 2 Pounds Firm tofu drained and cut -- into 3/4" cubes *
  • 1 Medium Red bell pepper -- finely
  • (about 1/2 cup)
  • 1 Medium Green bell pepper -- finely
  • (about 1/2 cup)
  • 1 Large White onion finely -- chopped (1 cup)
  • 1 Cup Chopped celery
  • 2 Cans cooked/peeled -- tomatoes
  • 4 Cans tomato sauce
  • 1 Gallon water (3/4 gallon for -- thicker soup)
  • 2 tablespoons Finely chopped parsley
  • 1/2 cup Finely sliced green onion -- tops
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Salt
  • 2 1/2 teaspoons Red pepper
  • 2 1/2 teaspoons Black pepper
  • 2 teaspoons Garlic salt
  • 3 teaspoons Paprika
Directions * 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.
Serves 1
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of