A couple of years ago, I decided to make Shrimp Creole for my husband - and serendipitously created this vegan version in the process!
Saute to tenderize veggies
4 Ribs Celery, chopped
|To saute tofu, cut extra firm or Chinese style Tofu|
in dice-type cubes, and brown it
in a tiny bit of oil (less than a teaspoon), tossing occasionally
to brown all sides to a light golden color.
6 cups Yachni
2 teaspoons Sugar
1 1/2 teaspoons Chili Powder Blend **
2 Tablespoons Vegan Worcestershire Sauce*
(At this point - the dish can be frozen for later use, if desired)
This is also delicious just served plain over rice, with no Tofu or Shrimp added - that's the way my Mom liked it.
Add Sauteed Tofu, and serve over rice.
Tip for dining with Omnivores: Divide sauce into individual portions, and add thawed, precooked shrimp to Omnivore's portion.
* If you cannot find or do not wish to buy this product in the store,
here is a recipe adapted from one of Jo Stepaniak - I believe it was
in her book Ecological Cooking.
Vegan Worcestershire Sauce
4 Tablespoons Soy Sauce
6 Tablespoons Water
2 Tablespoons Cider Vinegar
6 Tablespoons Maple Syrup (you may substitute Agave or, if you use it, Honey)
1 teaspoons Molasses (blackstrap if possible, but any kind will work)
1 teaspoon Ginger Powder
½ teaspoon Garlic Powder
1/8 teaspoon Cayenne
Tiny pinch Cloves
Tiny pinch Onion Powder
Shake in jar, refrigerate – keeps well.
**Chili Powder here is the American Spice Blend, not Ground Chilies. See Post on Taco Seasoning for more details, or for a substitute.