A classic Creole dish goes vegan! Tofu and eggplant are simmered in a flavorful stew that’s filled with southern flair. Served with brown rice, this main dish is sure to satisfy any of your Cajun cravings.
Creole-Style Eggplant and Tofu Étouffée [Vegan]
- 1 cup dry brown rice
- 1/4 cup coconut oil or vegan butter
- 1/3 cup almond flour or other flour of choice
- 1 onion chopped
- 1 bell pepper chopped
- 1 small eggplant chopped into 1-inch pieces
- 3 cloves garlic minced
- 1 1/2 cups vegetable broth
- 1/3 cup dry white wine
- 1 package extra-firm tofu, sliced into 1-inch pieces (I used sprouted)
- 1/2 cup green onions chopped
- 1 tablespoon tomato paste
- 1 tablespoon Creole seasoning
- 2 teaspoons tamari or soy sauce
- 1-3 teaspoons Louisiana hot sauce
- 1/4 cup fresh parsley, chopped
- Prepare the rice: combine with 1 1/2 cups water in a medium-sized pot and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 40 minutes.
- While rice is cooking, prepare the étouffée. Melt oil in a large pot over medium heat. Add flour and mix constantly to form a roux, about five minutes.
- Add chopped onion, pepper, and eggplant and cook for 5-6 minutes, or until vegetables are tender. Add garlic and cook for an additional minute.
- Stir in broth, wine, tofu, green onions, tomato paste, seasoning, tamari, and hot sauce. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes.
- Spoon étouffée into separate serving bowls and add cooked brown rice on top. Garnish with fresh parsley before serving.