This started out as a Cajun-esque tofu scramble, but ended up becoming an etouffee as I kept adding things into the pan. You can serve this with rice, or by itself for a brunch.
INGREDIENTS
Serves 4
- 2 tbsp oil
- 1 medium onion, halved and sliced
- 1 celery stalk, finely chopped
- 1 green pepper, small dice
- 1/2 tsp paprika
- 1 tsp thyme
- 1 bay leaf, finely crushed
- pinch of cayenne (or more)
- salt and pepper to taste
- 1 pkg extra firm tofu, diced
- 1 andouille sausage, cut into chunks
- 1 andouille sausage, cut into chunks
- 1/4 cup vegan sour cream
- 1/4 cup soy milk (or more)
- 2 green onions, sliced
-chopped parsley for garnish
METHOD
1. Heat oil in a frying pan over medium heat. Saute onions, celery, and pepper for about 8 mins, until beginning to soften. Add spices and fry for 2 mins.
2. Add tofu and sausage to the pan and fry for 5 mins, until they begin to brown a bit.
3. Mix in sour cream. Thin down with soy milk--you may want to use more than 1/4 cup. Stir in green onions. Season to taste, garnish with parsley, and serve.
