Gumbo with Hickory-Smoked Tofu
The gumbo started with a base of diced onions, orange peppers and celery with a couple of cloves of minced garlic thrown in for a minute. The veggies were seasoned with salt, pepper and smoked paprika and then removed from the pot and set aside.
In the same pan with 1 tbs. of olive oil, the okra was thinly sliced and pan-fried until it lost most of its stickiness. Next, a can of fire-roasted tomatoes were added and crushed as well as 2 cups of veg stock. The onion and pepper were added back in at this point.
Bring to a boil and then let the gumbo simmer for a while until it cooks down and thickens.
At the very end of cooking, we added about 1 tbs. of file powder and served the gumbo on a bed of rice, topped with hickory-smoked tofu which was pan-fried and sliced.