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Etouffee (Vegan, Oil Free, and Gluten Free)

Servings 4

Ingredients

  • 8 cloves garlic thinly sliced
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 stalks celery chopped
  • 1/2 lb mushrooms quartered
  • 1 can tomato paste 6 oz
  • 4 cups vegetable stock
  • 1 tbsp nutritional yeast
  • 3 bay leaves
  • 1 tbsp creole seasoning
  • 1 block extra firm tofu pressed and cubed
  • 2 tbsp hot sauce or to taste
  • 6 green onions sliced
  • 1 tbsp lemon juice
  • steamed brown rice lemon wedges, and hot sauce for serving

Instructions

  • In a large pot, add the garlic, onion, bell pepper, celery, and mushrooms and cook, stirring, until translucent, about 2 minutes.
  • Add the tomato paste, thyme, bay leaves, and creole seasoning and cook, stirring constantly, until thick and slightly darkened, about 3 minutes.
  • Add the broth in 3 batches, stirring well after each addition. Bring to a boil, then reduce the heat to moderate and simmer until slightly reduced, stirring occasionally, about 5 minutes.
  • Add the tofu, nutritional yeast, hot sauce, and 3/4 of the scallions and cook 3 to 5 minutes.
  • Discard the bay leaves. Stir in the lemon juice.
  • Transfer to a bowl, sprinkle with the remaining scallions and serve with steamed rice, passing lemon wedges and hot sauce at the table.