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Cajun Tofu

2 lb firm tofu drained and cut into 3/4" cubes
1 red bell pepper, finely chopped (about 1/2 cup)
1 green bell pepper, finely chopped (about 1/2 cup)
1 lg white onion finely chopped (1 cup)
1 c chopped celery
2 cans cooked/peeled tomatoes
4 cans tomato sauce
1 gallon water or veggie stock (3/4 gallon for thicker soup)
2 Tb finely chopped parsley
1/2 c finely sliced green onion tops
2 Tb Worcestershire sauce
2 ts salt
diced red chiles to taste
2 1/2 ts black pepper
2 ts garlic salt
3 ts paprika

Fry tofu in very hot olive or peanut oil till golden to seal. 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 remaining
ingredients except parsley.

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.


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