Prep: 60 Mins Cook: 65 Mins

Okra, Corn & Tofu Gumbo


  • 1/4 cup unbleached flour
  • 3 cups long-grain white rice, uncooked
  • 2 tbls. oil
  • 2 onions, peeled and chopped
  • 2 carrots, coarsely chopped
  • 1 red bell pepper, seeded and diced
  • 1 cup chopped celery
  • 1 pound firm tofu, diced
  • 2 cups frozen corn kernels
  • 1 pound fresh okra, trimmed and cut into 1-inch pieces
  • 2 cans (4-oz.) ORTEGA Whole Green Chiles, seeded, cut into thin strips
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 1/2 cups hot water
  • 2 tomatoes, coarsely chopped
  • 2 tsps. filé powder


Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly. When the flour is uniformly dark tan in color, remove it from pan; set aside.

Prepare rice according to directions; set aside.

Heat the oil over medium-high heat in a stockpot. Saute the onions, carrots, bell pepper and celery for 10 minutes, stirring frequently, until they begin to brown. Add the tofu, corn kernels, okra, green chiles, chili powder, salt and cayenne to the browned vegetable mixture. Lower the heat to medium. Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in.

Add hot water, tomatoes and filé powder. Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer 10 minutes. Serve hot over rice.
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