My recent trip to New Orleans was quite inspiring when it came to trying and exploring new and dynamic flavors. I was exposed to amazingly delicious Creole and Cajun cuisine (and I learned that these are distinct from one another as well) and wanted to explore making a vegan version of a New Orleans classic, Crawfish Étouffée. The étouffée sauce is traditionally made with butter and a meat or seafood stock, but I used soy butter and a veggie broth instead. I also made it with pan fried tofu instead of crawfish.
I love Chinese food but unfortunately the more fast/convenient Chinese food places tend to be high in sodium without fresh vegetables. This recipe is also based off of my mom’s Chinese food recipes. What I love about this dish is that it is hearty, delicious, and affordable! I am all about the sauces and I love this garlic sauce!
Tofu can definitely be intense to prepare but it is an excellent source of lean protein and you can buy extra firm tofu to make the process less laborious. Throw the tofu into your favorite stir-fry or salad.