Pam's Tofu Creole Recipe, Grapevine, TX, US.
This delicious, low-fat, complete meal is quick preparation if you use frozen onions, frozen bell peppers, and garlic powder. You can also prepare on the week-end and reheat in microwave. This dish lends itself well to reheating one serving at a time for nights with staggered family mealtimes.
At one time my family ate this recipe with shrimp. Now we use tofu. It is good without tofu. However, if I don't use tofu, I add 1/3 cup of barley and 1/4 cup bulghur wheat for protein.
| 1 1/2 cup chopped onion 1 cup chopped celery 2 cloves garlic, minced 1 large green pepper, finely chopped 1/3 cup vegetable broth 1 15-oz tomato sauce or diced tomatoes 1 lb. frozen tofu, defrosted, cubed, and squeezed dry or TVP--Textured Vegetable Protein. 3 cups hot cooked rice, preferably brown |
Sauté onion, celery, peppers, and garlic in broth
'til onion is tender. Remove from heat. Stir in tomato sauce, water, and seasonings. Simmer uncovered for 10 minutes--adding water if needed. Stir in tofu, heat to boiling. Cover and cook over medium heat for 10-15 minutes. Serve over hot rice. 4 servings. |
Add salad and warm French bread for a hearty meal.
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