Recipe: shrimp or tofu creole from Pam.
Pam’s Tofu Creole Recipe, Grapevine,TX, US.
This delicious, low-fat, complete meal is quick preparation if you use frozenonions, frozen bell peppers, and garlic powder. You can also prepare on the week-end andreheat in microwave. This dish lends itself well to reheating one serving at a time fornights with staggered family mealtimes.
At one time my family ate this recipe with shrimp. Now we use tofu. It is goodwithout tofu. However, if I don’t use tofu, I add 1/3 cup of barley and 1/4 cup bulghurwheat 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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