Saturday, September 10, 2011

Gumbo with Hickory-Smoked Tofu and Breadsticks

Dinner 9/10

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.

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