Soy Zone - Tofu Eggplant Gumbo

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* Exported from MasterCook *

 

Tofu Eggplant Gumbo

 

Recipe By :The Soy Zone - Barry Sears, Ph.D.

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 teaspoons olive oil

8 ounces extra-firm tofu

celery salt to taste

1 1/2 cups onion -- chopped

1 cup green bell pepper -- chopped

1 cup celery -- sliced

1 cup tomato -- crushed

1 1/2 cups eggplant -- peeled and diced

2 cups vegetable stock or bouillon

2 teaspoons garlic -- chopped

1/2 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1/4 cup fresh parsley -- chopped

optional: salt and pepper to taste

 

In a medium nonstick saute pan, heat 2/3 teaspoon oil. Add tofu and sprinkle

with celery salt. Stir-fry over medium-high heat until browned and crusted on

all sides, about 5 minutes. Transfer browned tofu to a platter, lightly cover

with aluminum foil to keep warm and set aside.

 

Heat remaining oil a 10- to 12-inch skillet. Add onion, peppers, celery,

tomato, and eggplant. Add stock, garlic, and remaining spices except the salt

and pepper and bring to a boil. Reduce heat and cook, covered, stirring

occasionally until vegetables are almost tender, about 10 minutes. Add salt and

pepper to taste.

 

Remove cover and continue cooking over high heat until liquid thickens and

vegetables are tender, about 5 minutes more.

 

Spoon gumbo into a shallow soup bowl and top with tofu.

 

 

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Per serving: 507 Calories (kcal); 22g Total Fat; (35% calories from fat); 32g

Protein; 58g Carbohydrate; 0mg Cholesterol; 167mg Sodium

Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0