![Creole-Style Eggplant and Tofu Étouffée [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/10/etouffee.jpg?fit=1600%2C1001&ssl=1)
Creole-Style Eggplant and Tofu Étouffée [Vegan]
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.
Ingredients You Need for Creole-Style Eggplant and Tofu Étouffée [Vegan]
How to Prepare Creole-Style Eggplant and Tofu Étouffée [Vegan]
- 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.
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I made this for dinner and my family loved it. I adjusted it a bit with more spices and I turned out really great. We recently became vegetarians and we were saying that we didn\’t miss the andouille sausage usually found in this style of food.