Gumbo with Hickory-Smoked Tofu
The gumbo started with a base of 1 onion, 4 cloves of garlic, 1 stalk of celery & 1 red bell pepper, with salt & pepper to taste, plus 1 tbs. smoked paprika and 1 tsp. red pepper flakes.
Once that sweated a bit, we added about 1 1/2 cups of leftover rice (used as the thickener instead of a traditional roux), along with the 1 1/2 cups of shredded collard greens, a 15 oz. can of red kidney beans, 1 cup of fresh tomatoes and 6 cups of veg stock.
That was brought to a boil, then simmered for 40 minutes or so until thickened. Add 1 tbs. of file powder and check for seasoning. If you like it hotter serve with hot sauce at the table.
The gumbo was topped with hickory-smoked tofu, and the okra popsicles...
... that's right, okra popsicles. Yep. ;)