Recipe for Cajun Tofu 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 lb Firm tofu drained and cut into 3/4" cubes *
1 med Red bell pepper, finely chopped (about 1/2 cup)
1 med Green bell pepper, finely chopped (about 1/2 cup)
1 lrg White onion finely chopped (1 cup)
1 cup Chopped celery
2 can cooked/peeled tomatoes
4 can tomato sauce
1 gal water (3/4 gallon for thicker soup)
2 tbl Finely chopped parsley
1/2 cup Finely sliced green onion tops
2 tbl Worcestershire sauce
2 tsp Salt
1/2 tsp Red pepper
1/2 tsp Black pepper
2 tsp Garlic salt
Instructions:
Instructions: * Fry in very hot olive or peanut oil to seal.

I can see its time to post this hopes of broadening your culinary horizons... Note the use of the trinity.

Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary. Make a roux by adding an equal amount of flour, cooking until thickened. Add the following:

Simmer for 25 minutes. Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally. Add 3 or 4 fresh bay leaves and let cool for 15 minutes. Reheat if necessary and serve over steamed rice. Top with fresh parsley.

If a less spicy mix is desired, the amount of red pepper can be reduced to taste.

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