Step 1

In a large stockpot, add 5 1/2 cups of water, then add vegan bouillon, add salt, granulated onion and garlic salt, and bay leaves. Boil for 10 minutes.

Step 2

In a large skillet, heat oil over medium-high heat, add vegan links, cook for about 10 mins till you see the color of the oil change and the links start to brown. Add onions, bell pepper, and celery, leeks, fennel, garlic cook till tender. – I absolutely love this combination, I always eat a plate of it.

Step 3

Transfer links, veggie mixture, and kidney beans to a large stockpot and continue to cook while you make your soup.

Step 4

Next make your soup: Roux is usually made with 50/50 oil and flour. Heat 3/4 cups of oil in a heavy skillet on high for about 5 minutes until it begins to smoke, gradually add flour, continue to stir until plants brown, (stir constantly) about 2 to 4 minutes (feel free to use a timer if you need) Roux should be about the color of dark honey, maybe a bit brighter, but not much.

Step 5

Then add salt, pepper, smoked paprika, chili powder, cumin, and gumbo and continue stirring for 1 to 2 minutes.

Step 6

Then add roux mixture to a large stockpot. Bring to boil for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes more.

Step 7

Next slice tofu in ½ inch sliced, sprinkle olive over, salt, pepper, granulated garlic, and paprika over them. Place seasoned tofu in corneal fully covered set on a dry plate for 10 minutes to make sure they are well coated.

Step 8

Pour 1 cup canola oil in a medium-size skillet, heat over medium-high heat. Once the oil is hot, drop coated tofu in oil fry till golden brown for 5 to 7 minutes.

Step 9

Remove from heat set aside. Serve alongside a scoop of rice topped with fresh scallions.