This Vegan Shrimp Étouffée is inspired by traditional Étouffée, but it makes several substitutions to make it 100% plant-based (and a tad healthier, too!) For example, instead of shrimp, we're using basic tofu, and instead of dairy butter for our roux, we're using vegan butter. Finally, we're swapping brown rice for white rice, which makes the dish even heartier and more fiber-rich. But a few things stay the same--an abundance of Cajun spices and a dreamy, creamy roux.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 tablespoons cooking oil
- 1 block tofu, pressed and cubed
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon + 1/2 teaspoon salt
- 4 tablespoons vegan butter
- 1/3 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground pepper
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 cup celery, diced
- 4 garlic cloves, minced
- 4 cups cooked brown rice
Directions
1. Drain, press, and cube tofu. Sauté in a large pot over medium heat using cooking oil, 1/4 teaspoon of salt, and onion and garlic powder. Toss occasionally, allowing the cubes to brown (about 10 minutes). If you’re preparing rice, now is a good time to get that started and cook according to package directions.
2. Remove tofu from pan and set on a plate away from the heat.
3. Return pan to heat, reduce heat to low and add butter. Allow butter to melt.
4. Stir in flour. Stir constantly for about five minutes, allowing the mixture to become golden brown and fragrant.
5. Add remaining spices and salt and stir for 20 seconds.
6. Add veggies and broth to the pot. Stir well to combine and then let the mixture simmer on lowest heat setting for about 20 minutes.
7. Stir in tofu and serve over rice (traditional method) or mix rice in. Enjoy!
Related: Cajun Kale Chips
Quick Cooking Boston Baked Beans
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Photos: Mary Hood Luttrell
