Tofu Gumbo

Directions

1. 1
   Combine garlic, onion, mustard, cayenne pepper, peanut oil, vinegar and brown sugar in large bowl.
2. 2
   Place tofu cubes in mixture, and marinate 2 to 24 hours.
3. 3
   Heat 1 tablespoon canola oil in large pot over medium heat.
4. 4
   Saute onions, celery, peppers and garlic until onions are translucent and vegetables are soft, about 10 minutes.
5. 5
   Add tomatoes, thyme, oregano, basil, bay leaves, stock, salt and pepper.
6. 6
   Reduce heat to medium-low, and cook 15 to 20 minutes.
7. 7
   Heat 2 tablespoons oil in large skillet, and saute okra until light brown.
8. 8
   Remove from skillet, and add to tomato mixture.
9. 9
   Drain tofu, keeping diced onion.
10. 10
    Reheat skillet, and saute tofu until lightly browned.
11. 11
    Remove from skillet, and add to tomato mixture.
12. 12
    Heat remaining 1/4 cup oil in skillet, and whisk in flour.
13. 13
    Continue whisking mixture, or roux, until it is light brown and smells slightly nutty, for 3 to 4 minutes.
14. 14
    Reheat tomato mixture over medium heat, and stir in roux 1 tablespoon at a time.
15. 15
    Continue to stir until gumbo is consistency of gravy.
16. 16
    Remove from heat, and serve over White Corn Grits Souffle.