Cajun Tofu

Cajun cooking and tofu might not seem like natural partners, but this recipe makes a strong case.

Cubed tofu gets simmered in a roux-thickened tomato sauce loaded with the holy trinity (onion, celery, bell pepper), two cans of chopped tomatoes, four cans of tomato sauce, and a serious hit of red pepper flakes, black pepper, and paprika.

The roux gives the sauce body and richness. The long, slow simmer lets the tofu soak up all that spiced tomato goodness until every cube is stained red and full of flavor.

Fresh bay leaves go in at the end for a final aromatic lift.

Spooned over steamed rice and topped with fresh parsley, it’s a hearty vegetarian dinner that even die-hard meat eaters will come back for seconds on.

Pro Tips

• Use extra-firm tofu and drain it well before cubing. Waterlogged tofu dilutes the sauce and won’t absorb as much flavor.
• Cook your roux until it’s golden and nutty smelling before adding the vegetables. This is the flavor foundation of the whole dish.
• The recipe is spicy as written. If you prefer less heat, cut the red pepper flakes in half and work up from there.
• Bay leaves go in fresh at the end, not during the long simmer. This keeps their flavor bright and herbal rather than bitter.