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I make something similar, but I add gumbo file to mine. I also sometimes sear okra first, and add it. The key is to cook the tofu separately, get it nice and well done, and then add it in. You have to let it simmer a long time to really get the flavors melded. My hubby is from Louisiana, and I've been veganizing recipes for years. ;)
I'm a big tofu buff and this sounded like a great alternative to asian-style tofu recipes. My cajun boyfriend complained that it wasn't spicy enough and I thought it had a bitter aftertaste -- courtesy the bay leaf maybe? I think that this recipe was a great idea but for us it was missing something we couldn't put our fingers on. Also, I'll suggest that the serving sizes are rather large -- we fed a family of four on one 14 oz package with plenty leftover. Thanks for sharing!