Tofu Gumbo with White Bean Sausage – Dr. Akua | Expert Nutrition Advice You Can Trust

Tofu Gumbo with White Bean Sausage

Prep and Cook Time: 1 hour

14 oz cannoli beans (drained and rinsed)
1 small onion (coarsely chopped)
3 garlic cloves (minced)
1 ½ cups potato flakes
1 tbs Noma shoyu ( good soy sauce)
1 tbs smoke paprika
1 tsp paprika
1 tsp ground cumin
2 tsp fresh thyme
2 tsp fresh oregano
1 tsp black pepper
½ cup vegan butter or avocado oil
2/3 cup rice flour or cassava
1 medium onion (diced small)
1 red and green bell peppers (diced small)
2 celery stalks (diced small)
5 garlic cloves (minced)
¾ cup crushed can tomatoes
¾ cups tofu (cut in large dice)
3 tbs sassafras
3 tsp smoked paprika
3 tsp dried thyme
2 tbs of red pepper flake
2 tsp dried oregano
1 bayleaf
4 cups vegetable broth
1 ½ cups fresh or frozen/thawed okra (tails and caps removed, cut in third pieces)
Cayenne pepper to taste
Salt and pepper to taste

White Bean Meatballs

Step 1: Preheat the oven to 400° and line a baking sheet with parchment paper
Step 2: Place the beans in a food processor with the onion and garlic. Pulse together
Step 3: Add potato flakes and pulse some more
Step 4: Use your finger and touch the mixture to see if you can roll a ball. If not adjust. If too dry, add a touch of water. If to wet, add a little more beans and potato flakes a little at a time
Step 5: Once you reach the consistency you want, remove from the processor and place in a bowl
Step 6: Add the Noma shoyu, paprika, cumin, thyme, oregano and black pepper. Mix together by hand with a spatula or spoon making sure to incorporate all of the ingredients
Step 7:Using a medium size ice cream scoop, scoop out some of the mixture and form a 1-inch beanball
Step 8: Once you have rolled out the mixture, arrange them on a parchment-lined baking sheet. Lightly brush or spray with avocado oil
Step 9: Bake the meatballs for about 30 minutes, or until lightly browned. Flip once halfway through

Gumbo

Step 1: Add the vegan butter to a heavy bottomed pot and let it melt over medium heat
Step 2: Add in the rice flour and stir it into a paste. Keep stirring and over the course of about 10 minutes you will start to see the roux change color and start to go a from a thick paste into a thin sauce. The color will gradually change until you eventually reach a brown almost like milk chocolate color, which will be your stopping point
Step 3: When your roux begins to smell nutty (about 5 minutes), lower your heat and add, onions, bell peppers, celery. Cook for two to three minutes on low heat
Step 4: Next add your garlic, tomatoes, tofu, sassafras, paprika, thyme, black pepper, red pepper flakes, dried oregano and bayleaf. Cook for 2 to 3 minutes
Step 5: Add the vegetable stock and turn up the heat to bring the ingredients to a boil
Step 6: Once you reach a boil, lower the heat back down and add your okra
Step 7: Add your favorite grains and garnish with parsley