Jamaican Pepper Pot

Recipe Ingredients

1 lb	454g / 16oz	Extra-firm tofu - drained
1 tablespoon	15ml	Olive oil - plus
2 teaspoons	10ml	Olive oil
		? Amount soy "pepperoni" - cut small squares
1		Onion - chopped (large)
2		Celery stalks - diced (large)
3		Leeks, white and light green parts - well rinsed, (medium)
		And chopped
2		Potatoes - peeled, diced (large)
2		Carrots - peeled, sliced (large)
1		Red bell pepper - diced (large)
1		Mild chile pepper - (optional) - seeded, chopped
		= (such as poblano)
1		Vegetable bouillon cube
2		Bay leaves
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Red pepper flakes
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Soy margarine
2 tablespoons	30ml	Unbleached all-purpose flour
1/2 cup	20g / 0.7oz	Chopped fresh flat-leaf parsley

Recipe Instructions

Cut tofu into 1/2-inch-thick slices. Blot well between layers of paper towel, then cut into 1/2-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 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 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 recipe yields 6 servings.

Per Serving: 227 Cal; 12g Prot; 9g Total Fat (1 Sat. Fat); 24g Carb.; 0mg Chol; 284mg Sod.; 4g Fiber.

Source:
Vegetarian Times, March 2001

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