Vegetarian: Cajun Tofu by Recipe Cottage

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	Cajun Tofu

		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.