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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon étouffée into separate serving bowls and add cooked brown rice on top. Garnish with fresh parsley before serving.