Tofu Gumbo Recipe

Name: Tofu Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 Tbs. minced garlic; 1/2 onion, diced; 1/4 cup Dijon mustard; 1/4 tsp. cayenne pepper; 1/4 cup peanut oil; 1/4 cup cider vinegar; 1 Tbs. brown sugar; 1 lb. extra-firm tofu, cut in 1/2-inch cubes; 3 Tbs. plus 1/4 cup canola oil; 2 ribs celery, diced; 1 green pepper, diced; 1/2 red pepper, diced; 1 cup diced canned tomatoes; 1 tsp. dried thyme leaves; 1 tsp. dried oregano; 1 tsp. dried basil; 2 bay leaves; 2 cups vegetable stock; Kosher salt and freshly ground black pepper to taste; 1/4 lb. okra, cut in 1/2-inch pieces; 1/2 cup all-purpose flour

Servings: persons

1 Tbs. minced garlic
1/2 onion, diced
1/4 cup Dijon mustard
1/4 tsp. cayenne pepper
1/4 cup peanut oil
1/4 cup cider vinegar
1 Tbs. brown sugar
1 lb. extra-firm tofu, cut in 1/2-inch cubes
3 Tbs. plus 1/4 cup canola oil
2 ribs celery, diced
1 green pepper, diced
1/2 red pepper, diced
1 cup diced canned tomatoes
1 tsp. dried thyme leaves
1 tsp. dried oregano
1 tsp. dried basil
2 bay leaves
2 cups vegetable stock
Kosher salt and freshly ground black pepper to taste
1/4 lb. okra, cut in 1/2-inch pieces
1/2 cup all-purpose flour

1
Combine garlic, onion, mustard, cayenne pepper, peanut oil, vinegar and brown sugar in large bowl.
2
Place tofu cubes in mixture, and marinate 2 to 24 hours.
3
Heat 1 tablespoon canola oil in large pot over medium heat.
4
Saute onions, celery, peppers and garlic until onions are translucent and vegetables are soft, about 10 minutes.
5
Add tomatoes, thyme, oregano, basil, bay leaves, stock, salt and pepper.
6
Reduce heat to medium-low, and cook 15 to 20 minutes.
7
Heat 2 tablespoons oil in large skillet, and saute okra until light brown.
8
Remove from skillet, and add to tomato mixture.
9
Drain tofu, keeping diced onion.
10
Reheat skillet, and saute tofu until lightly browned.
11
Remove from skillet, and add to tomato mixture.
12
Heat remaining 1/4 cup oil in skillet, and whisk in flour.
13
Continue whisking mixture, or roux, until it is light brown and smells slightly nutty, for 3 to 4 minutes.
14
Reheat tomato mixture over medium heat, and stir in roux 1 tablespoon at a time.
15
Continue to stir until gumbo is consistency of gravy.
16
Remove from heat, and serve over White Corn Grits Souffle.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 Tbs. minced garlic, 1/2 onion, diced, 1/4 cup Dijon mustard, 1/4 tsp. cayenne pepper, and more.

Yes, Tofu Gumbo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Gumbo

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