Tofu and Okra Gumbo
 

Tofu and Okra Gumbo

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

SERVING SIZE

serves 4-6

INGREDIENTS

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

 

INSTRUCTIONS

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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.

  PRINT VERSION

vegetable plate

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