2 lb firm tofu drained and cut into 3/4, cubes *
1 medium red bell pepper, finely chopped (ab, out 1/2 cup)
1 medium green bell pepper, finely chopped (, about 1/2 cup)
1 large white onion finely chopped (1 cup)
1 cup chopped celery
2 cans cooked/peeled tomatoes
4 cans tomato sauce
1 gallon water (3/4 gallon for thicke, r soup)
2 tbsp finely chopped parsley
1/2 cup finely sliced green onion tops
2 tbsp worcestershire sauce
2 tsp salt
2 1/2 tsp red pepper
2 1/2 tsp black pepper
2 tsp garlic salt
3 tsp paprika
Directions
* Fry in very hot olive or peanut oil to seal.
I can see it's time to post this hopes of broadening your culinary
horizons... Note the use of the 'trinity'.
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 the following:
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.
If a less spicy mix is desired, the amount of red pepper can be
reduced to taste.
Source unknown.
Posted by Stephen Ceideberg; October 14 1992.
Servings: 1 servings
Cajun Tofu Recipe brought to you by Recipe Ideas
Categories: Cajun; Tofu; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into the far past, certainly as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, mostly, these early records were just very simple hieroglyphic or cunieform instructions for preparing meals.
Continuing our culinary historical journey, we have a couple of recipe books which appeared in the 14th Century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is popular today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including parsley and basil. These new foods and tastes caused an explosion in cookery books, many of which are now in academic collections. The TV revolution brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Cajun Tofu recipe.
