Cajun Tofu Gumbo is a traditional American recipe (from Louisiana); here it's prepared as a classic one-pot vegetarian stew of rice, beans and greens. The full recipe is presented here and I hope you enjoy this classic American version of: Cajun Tofu Gumbo.
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Ingredients:
600g uncooked white rice
1.5l vegetable stock
450g firm tofu, cut into chunks
400g cooked black-eyed peas
350g sweetcorn kernels
320g chopped collard greens
160g okra
170g diced green bell pepper
3 tbsp Worcestershire sauce
100g tomato paste
2 large onions, chopped
6 garlic cloves, minced
1 jalapeño chillies, seeded and minced
1 tbsp black pepper
2–3 tbsp cayenne pepper
1 tbsp salt
30g minced fresh parsley
1–2 tsp hot pepper sauce
Method:
Place the rice in a large casserole dish and pour in the stock. Combine all the remaining ingredients and pour over the rice. Cover and simmer for 1 hour.
Uncover and stir the ingredients then replace the cover and cook for a further 30 minutes. Stir and check to make sure the rice is done. If necessary cook for a further 30 minutes, until the rice is tender and all the liquid has been absorbed.
