Smothered tofu
Ingredients
- 3 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp poultry seasoning
- 2 tsp black pepper
- 1 tsp salt
- 2 blocks tofu
- 2 tbsp cornstarch
- 1 tbsp neutral oil
- 3 tbsp vegan butter
- 1 large onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 4 celery stalks, diced
- 6 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups vegetable stock
- Cooked rice
- Chives, finely chopped
- Parsley, finely chopped
- Hot sauce
Steps
- Drain and press the tofu. Once done pat dry with a towel and rip into chunks.
- Place the smoked paprika, garlic powder, onion powder, poultry seasoning, pepper and salt in a bowl and mix to combine. Set aside.
- Place the tofu in a large bowl and toss with cornstarch and 2 tablespoons of the seasoning mix until all the tofu is thoroughly coated.
- Heat oil in a pan. Once hot add the tofu and cook, stirring occasionally, until browned. Remove the tofu from the pan and set aside.
- In the same pan add butter. Once melted, add the onion, bell pepper and celery. Cook, stirring often, until slightly tender.
- Reduce the heat to medium, add the garlic, flour and seasoning mix. Cook, stirring often for 1 to 2 minutes.
- Pour in the broth, stirring well to remove and clumps. Bring to a simmer.
- Reduce the heat to medium-low and simmer until the gravy slightly thickens. Add the tofu back to the pan and toss to coat.
- Serve the tofu over rice and garnish with chives, parsley, and hot sauce as desired.