Etouffee
- 8 cloves garlic (thinly sliced)
- 1 medium onion (diced)
- 1 bell pepper (diced)
- 2 stalks celery (chopped)
- 1/2 lb mushrooms (quartered)
- 1 can tomato paste (6 oz)
- 4 cups vegetable stock
- 1 tbsp nutritional yeast
- 3 bay leaves
- 1 tbsp creole seasoning
- 1 block extra firm tofu (pressed and cubed)
- 2 tbsp hot sauce (or to taste)
- 6 green onions (sliced)
- 1 tbsp lemon juice
- steamed rice, lemon wedges, and hot sauce (for serving)
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In a large pot, add the garlic, onion, bell pepper, celery, and mushrooms and cook, stirring, until translucent, about 2 minutes.
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Add the tomato paste, thyme, bay leaves, and creole seasoning and cook, stirring constantly, until thick and slightly darkened, about 3 minutes.
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Add the broth in 3 batches, stirring well after each addition. Bring to a boil, then reduce the heat to moderate and simmer until slightly reduced, stirring occasionally, about 5 minutes.
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Add the tofu, nutritional yeast, hot sauce, and 3/4 of the scallions and cook 3 to 5 minutes.
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Discard the bay leaves. Stir in the lemon juice and season with salt.
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Transfer to a bowl, sprinkle with the remaining scallions and serve with steamed rice, passing lemon wedges and hot sauce at the table.
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