*  Exported from  MasterCook  *
 
                                  Etouffee
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Rice                     Main Dishes
                 Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         firm tofu -- drained
    4      tablespoons   vegetable oil
      1/4  cup           flour
    1                    yellow onion -- chopped
    4                    scallion -- chopped
    1                    jalapeno (seeded,if desired,for less heat) -- finely ch
 opped
    1                    green bell pepper, stemmed, seeded & -- chopped
    1      stalk         celery -- chopped
    4      cloves        garlic -- minced
      1/2  teaspoon      freshly ground black pepper
      1/4  teaspoon      ground cayenne pepper
    1      teaspoon      fresh thyme leaves
    1 1/2  cups          canned tomatoes -- drained & chopped
    1 1/2  cups          vegetable broth
    1 1/2  teaspoons     vegetarian Worcestershire sauce
      1/2  teaspoon      salt
    4      tablespoons   fresh parsley -- chopped
    4      cups          cooked basmati or long-grain white rice
 
       Cut the tofu into 1/2-inch cubes.  Put 3 layers of paper towels on a baki
 ng sheet and arrange the tofu pieces on top.  Cover with another 3 layers of pa
 per towels and put a second baking sheet on top.  Set heavy cans or books on to
 p of the second baking sheet to compress the tofu for 30 minutes.
      Preheat oven to 300 degrees F.  Coat the bottom of an over-proof 12-inch s
 killet with nonstick cooking spray (or use an overproof nonstick skillet).  Hea
 t 2 tablespoons of the oil in the skillet over medium heat.  Add the tofu and s
 aute until lightly browned on all sides.  Transfer the totu to drain on paper t
 owels.
      Reduce the heat to medium-low and add the remaining oil to the pan.  Stir 
 in the flour and cook, stirring constantly, for about 5 minutes until bubbling.
   Put the pan in the oven and roast the mixture for 20 minutes longer, stirring
  well every 5 minutes.  Remove the pan from the oven and place over medium heat
 .  Add the onion, scallions, jalapeno, bell peppers, celery,  garlic, black pep
 per, cayenne, and thyme, and cook, stirring frequently, until the vegetables ar
 e soft, about 10 minutes.  Increase the heat to high and add the tomatoes.  Coo
 k, stirring until bubbling, then add the stock, Worcestershire sauce, and salt.
   Cook, stirring until the mixture thickens.  Reduce heat to low and add the to
 fu.  Simmer, partially covered, for 45 minutes.  
      Stir in the parsley and taste for seasoning.  To serve, spoon the rice ont
 o serving plates and ladle the etouffee over it.  
 
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