Elwood P. Dowd <email@example.com>
If a less spicy mix is desired, the amount of red pepper can be reduced, to
taste, or a cup of green bell pepper can be used instead
of half red/half green; the red bell pepper is primarily for appearance.
- 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.
This recipe is, admittedly, based upon the Catfish Court Bouillon recipe
available at Paw Paw's Restaurant, St. Charles, Louisiana. If one is into
animal consumption, I guess one could unsubstitute the tofu for cat (or
some other "neutral") fish, but I'd rather one didn't.
This page is maintained by Graham Toal <firstname.lastname@example.org>