• 2 lbs. firm tofu - cut into 3/4" cubes
• Drain and fry in very hot olive or peanut oil to seal. Drain.
• Pour oil from above into bottom of stock pot, adding enough to cover the bottom of pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add the following:
  • 1 Medium red bell pepper, finely chopped (about 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 a thicker soaped)
  • 2 tbls. finely chopped parsley
  • 1/2 cup thinly sliced green onion tops
  • 1 tbls. Worcestershire sauce
  • 2 tsp. salt
  • 1 1/2 tsp. red pepper
  • 2 1/2 black pepper
  • 2 tsp. garlic salt
  • 3 tsp. paprika
• 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, topped with fresh parsley.

NOTE:

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