Ingredients
- 1 unit
- Onion1/2 unitdiced
- 1/4 cup
- 1/4 tsp
- 1/4 cup
- 1/4 cup
- 1 unit
- lb. extra-firm tofu1 unitcut in 1/2-inch cubes
- Tbs. plus 1/4 cup canola oil3 unit
- Onion1/2 unitdiced
- ribs celery2 unitdiced
- green pepper1 unitdiced
- red pepper1/2 unitdiced
- 1 unit
- 1 cup
- 1 tsp
- 1 tsp
- 1 tsp
- 2 unit
- 2 cups
- kosher salt and freshly ground black pepper to taste1 unit
- lb. okra1/4 unitcut in 1/2-inch pieces
- 1/2 cup
Method
1
Combine 1/4 cup Dijon mustard, 1/4 cup cider vinegar, 1 tablespoon brown sugar, 1 tablespoon minced garlic, and 1/4 teaspoon cayenne pepper in a bowl. Add the 1 pound extra-firm tofu cubes and toss gently to coat evenly; let marinate for 15-20 minutes to infuse the tofu with flavor.
2
Heat 1/4 cup peanut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When shimmering, add the marinated tofu cubes and sear for 3-4 minutes per side until lightly browned, then transfer to a plate.
10 minutes
3
Make a roux by heating 3 tablespoons canola oil in the same pot over medium heat. Gradually whisk in 1/2 cup all-purpose flour, stirring constantly to prevent lumps and ensure even browning.
8 minutes
4
Continue cooking the roux, stirring frequently, until it reaches a deep chocolate brown color, about 8-10 minutes. Do not rush this step, as proper roux development is essential to Cajun cooking.
10 minutes
5
Add the diced onion (1/2 unit), diced celery (2 ribs), green pepper, and red pepper (1/2 unit) to the roux. Stir continuously for 3-4 minutes until the vegetables begin to soften.
4 minutes
6
Stir in 1 tablespoon minced garlic and cook for 1 minute until fragrant. Add 1 cup diced canned tomatoes with their juice, scraping the bottom of the pot to deglaze any browned bits.
1 minutes
7
Pour in 2 cups vegetable stock and add 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 1 teaspoon dried basil. Bring to a simmer and stir well to incorporate all seasonings.
2 minutes
8
Return the seared tofu cubes to the pot and add 1/4 pound okra cut into 1/2-inch pieces. Simmer gently for 15-18 minutes, stirring occasionally, until the okra is tender and the flavors have melded.
17 minutes
9
Season with kosher salt and freshly ground black pepper to taste. Remove the bay leaves before serving.
10
Ladle the gumbo into bowls and serve hot. The gumbo is traditionally served as-is or over rice if preferred.