Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Prepared Cajun seafood 1 ea Bunch shallots; or green
-seasoning, or Louisiana -onions, minced
-crab boil 1 ea Green bell pepper; or red
8 oz Firm tofu; cut into bite -minced
-sized chunks 2 c Water
1 c Dry textured vegetable 1 ea Vegetable bouillon cube
-protein 2 c White wine; or 4T lemon
1/2 ts Curry powder -juice plus water to
1/2 ts Poultry seasoning; or a -equal 2c
-generous pinch each of sage 1/2 c Chopped fresh parsley;
-rosemary and thyme -flat leaf
1 c Water; boiling 1 ds Hot pepper sauce
1/4 c Peanut oil; or canola 1 ts Salt
-or safflower 1/4 ts Pepper; freshly ground
1/4 c Whole wheat flour Gumbo file; optional
1/4 c Water Cooking sherry; optional
1 lg Onion; diced

Prepare seafood seasoning or crab boil according to package
directions. Measure out 1 1/2c and pour over tofu. Allow to marinate
for 1 hour.

Mix tvp with curry powder and poultry seasoning. Add boiling water.
Fluff with fork until all water is absorbed. Set aside.

Make a roux by heating oil on a large saucepan until gently warmed and
adding flour a little at a time, stirring, until all flour is coated.
Continue until all flour is used. Keep stirring a few minutes until
mixture is thick, uniform and a rich coppery brown.

Add up to 1/4c water to roux; whisk until blended. Add onion,
shallots or green onions, and bell pepper. Saute stirring
constantly, until onions are translucent.

Slowly add 2c water, stirring until blended, and bring sauce to a
boil. Dissolve bouillon cube in mixture. Add wine or lemon water
mixture and return to a boil. Add parsley, hot pepper sauce, salt
and pepper. Cover and simmer on low for 45 mins.

Drain marinade from tofu and reserve for another use. Add tofu and
prepared tvp mixture to sauce. Simmer for about 35 more mins. Serve
with rice and pass the file and sherry so each person can season the
dish as desired.
Per serving: 289 cals, 14g prot 12g fat, 17g carb, 0g chol, 409mg
sod, 3g fiber

Recipe by Dez Crawford From the Best of Vegetarian Times recipe cards
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-94

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