Vegan Étouffée

16 oz tofu (preferably super firm or extra firm tofu. Press out the water if using extra firm. Cut into cubes about ½ inch square).

¾ cup all purpose flour (or glutenfree all purpose flour if gf)

2 teaspoon thyme (divided)

2 teaspoon paprika

½ teaspoon cayenne

Salt and ground black pepper to taste

2 teaspoon Cajun seasoning (divided. Can sub Creole seasoning or Old Bay seasoning)

2 tablespoon vegetable oil

1 medium onion (diced)

2 stalks celery (diced)

2 bell peppers (any color, diced)

4 cloves garlic (minced)

8 oz crimini mushrooms (or any mushrooms, cut into 1-inch chunks. If using dry mushrooms, reconstitute them before adding to the stew)

2 tablespoon tomato paste

1 teaspoon vegan worcestershire sauce

1 tablespoon soy sauce (or tamari if gluten-free)

1 to 2 teaspoon hot sauce (use as much as you want)

2 cups vegetable stock (or water)

3 scallions (chopped)

2 tablespoon parsley (chopped)

Directions at holycowvegan.net

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