Cajun Tofu

• 2 pounds tofu cubed
• 1 medium sweet red bell peppers chopped
• 1 medium green bell peppers chopped
• 1 large onions chopped
• 1 cup celery chopped
• 2 cans tomatoes chopped
• 4 cans tomato sauce
• 2 tablespoons parsley leaves chopped
• 2 tablespoons worcestershire sauce
• 2 teaspoons salt
• 2 1/2 teaspoons red pepper flakes
• 2 1/2 teaspoons black pepper
• 2 teaspoons garlic salt
• 3 teaspoons paprika

1. Pour oil from above into bottom of stock pot, adding enough to cover the bottom of the pot, if necessary.
2. Make a roux by adding an equal amount of flour, cooking until thickened.
3. Add the following: Simmer for 25 minutes.
4. Add drained tofu, place lid on pot and simmer for another 30 minutes, stirring occasionally.
5. Add 3 or 4 fresh bay leaves and let cool for 15 minutes.
6. Reheat if necessary and serve over steamed rice.
7. Top with fresh parsley.
8. If a less spicy mix is desired, the amount of red pepper can be reduced to taste.

sweet red bell peppers, green bell peppers, onions, celery, tomatoes, tomato sauce, parsley, worcestershire sauce, salt, red pepper, black pepper, garlic salt, paprika

Taken from recipeland.com/recipe/v/cajun-tofu-46416 (may not work)