Wednesday, January 23, 2013

Tofu Creole & Vegan Worcestershire Sauce

Tofu Creole
Many years ago, back when I was an Omnivore, one of my favorite dishes was Shrimp Creole. When I gave up meat, I have to say that I never missed the taste of meat much - but I did miss the flavours of this dish.

A couple of years ago, I decided to make Shrimp Creole for my husband - and serendipitously created this vegan version in the process!

Tofu Creole
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.
2 Green Bell Peppers, chopped
6 cups Yachni
2 teaspoons Sugar
1 1/2 teaspoons Chili Powder Blend **
2 Tablespoons Vegan Worcestershire Sauce*
Simmer Briefly
(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.


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