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Cajun and Creole   -   Creole Salad   adapted from 366 Ways to Cook Tofu

  • 1 1/4 Cups Olive Oil
  • 1 Small Onion -- finely chopped
  • 1/2 Teaspoon Hot Red Pepper Flakes
  • 1/2 Teaspoon File Powder
  • 1/2 Teaspoon Dried Thyme
  • 1 Bay Leaf
  • 2 Cups Vegetable Broth
  • 1 Teaspoon Salt
  • 1 Cup Basmati Rice
  • 2 Cups Diced Seitan
  • 1/8 Teaspoon Cayenne
  • 1/8 Teaspoon Allspice
  • 1/8 Teaspoon Fennel Seed -- ground
  • 1/3 Cup Cider Vinegar
  • 3 Tablespoons Dijon Mustard
  • 1 Teaspoon Pepper
  • 2 Stalks Celery -- chopped
  • 1 Small Green Bell Pepper -- chopped
  • 1 Small Red Bell Pepper -- chopped
  • 4 Medium Scallion -- finely chopped
  • 6 Cups Lettuce -- torn
  • 2 Medium Tomatoes -- wedged
Directions saute onion in 2 tablespoons of oil until tender but not brown about 5 minutes. add red pepper flakes, file powder, thyme and bay leaf. cook, stirring for 3 minutes or until fragrant. stir in stock, salt and rice. Increase the heat to medium high and bring to a boil. reduce heat to low, cover and cook 20 minutes or until rice is tender and liquid is absorbed. remove from heat and let stand covered for 5 minutes. Remove bay leaf. Transfer rice to large bowl. Let stand stirring ocassionally to let cool. In a large skillet, heat 2 tablespoons of oil, add seitan, cayenne, allspice and fennel. Cook until seitan is browned on all side and add to rice. In food processor, combine vinegar, mustard, salt, and pepper. Process for minute. With machine running, stream in remaining 1 cup of olive oil. Pour dressing over rice mixture. Add celery, bell peppers, scallion, and toss well. Serve on top of shredded lettuce and top with tomatoes.
Serves 6
Time to Make 0:00

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