Jamaican Pepper Pot
Ingredients
- 1 lb extra-firm tofu, drained
- 1 tbsp plus 2 tsp. olive oil
- Dian "bacon," cut into small squares
- 1 large onion, chopped
- 2 large stalks celery, diced
- 3 medium leeks (white and light green parts), well rinsed and chopped
- 2 large potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 large red bell pepper, diced
- 1 mild chile pepper (such as poblano) seeded and chopped, optional
- 1 vegetable bouillon cube
- 2 bay leaf|bay leaves
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- ¼ tsp freshly ground pepper
- 2 tbsp soy margarine
- 2 tbsp unbleached all-purpose flour
- ½ cup chopped fresh flat-leaf parsley
- Cut tofu into ½-inch-thick slices.
- Blot well between layers of paper towel, then cut into ½-inch dice.
- In wide skillet, heat 1 tablespoon oil over medium heat.
- Add tofu and "pepperoni" and cook, stirring often, until tofu is golden on most sides and "pepperoni" is crisp.
- Remove to plate.
- Heat remaining 2 teaspoons oil over medium heat and add onion and celery.
- Cook, stirring often, until onion is softened, 10 minutes.
- Add leeks, potatoes, carrots, bell pepper, chile pepper if using and 4 cups water and bring to a simmer.
- Add bouillon cube, bay leaf|bay leaves, thyme, red pepper flakes and black pepper.
- Simmer gently, covered, until vegetables are tender, 25 to 30 minutes.
- Stir in reserved tofu and "pepperoni" slices.
- Remove bay leaf|bay leaves.
- In small saucepan, melt margarine.
- Slowly stir in flour.
- When mixture is smooth, stir it slowly into stew.
- Cook until sauce thickens, uncovered, about 5 minutes.
- Stir in parsley.
- Serve hot.
This article uses material from the "Jamaican Pepper Pot" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
