Tofu and Okra Gumbo

Tofu and Okra Gumbo

This Southern-inspired gumbo is full of vegetables (and yes, tofu). Delicious for dinner and perfect for leftovers.


serves 4-6


1 onion, coarsely chopped

4 stalks celery (and greens), sliced

3 tablespoons olive oil, divided

1 (.5 ounce) package cubanelle peppers, coarsely chopped

4 shishito peppers, sliced

4 garlic cloves, minced

¼ cup apple cider vinegar

6-8 tomatoes, peeled or 1 (14 oz) can diced tomatoes (do not drain)

3 cups vegetable broth

2-3 cups water

1 teaspoon thyme

1 tablespoon oregano

1 teaspoon basil, chopped

2 bay leaves

1 teaspoon salt

½ teaspoon pepper

1 package tofu, cubed and broiled

½ teaspoon cumin

12 okra, sliced

2 zucchini, cubed

1 teaspoon Tabasco, or your favorite hot sauce



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In a large pot, on medium-high heat, sauté the onion and celery (with the celery greens) in 2 tablespoons olive oil until the onions are translucent, about 2 minutes. Add the cubanelle peppers, shishito peppers and garlic and cook until fragrant, about 1-2 minutes. Add the apple cider vinegar and cook down, about 2 minutes.  Add the diced tomatoes, broth, water, thyme, oregano, basil, bay leaves and salt and pepper. Reduce heat to medium, cover and simmer for 15-20 minutes.  

Meanwhile, sprinkle the tofu with 2 teaspoons olive oil and ground cumin and place on a rimmed sheet pan. Broil until slightly browned on top, then turn the cubes over and brown the other side, about 1 minute per side. Remove and set aside.

in a large sauté pan, sauté the okra in a teaspoon of olive oil until slightly browned, about 2 minutes, and add it to the pot of gumbo. Add the cubed zucchini and cooked tofu into the pot and gently stir. Simmer uncovered until the zucchini is tender, about 2 minutes. Add in the Tabasco (or other hot sauce) if desired and season with salt and pepper.

Remove the bay leaves and serve hot over rice if desired.


vegetable plate

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