Gumbo (1)

1 cup oil
1 cup flour
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 large tomato, chopped
1 large bag frozen sliced okra or fresh sliced okra ~4 or 5 cups
1 tablespoon vinegar, Tabasco sauce, or a mixture of both
2 cups chopped firm tofu or vegetarian sausage
3- 4 quarts vegetable stock or water
Salt and pepper, to taste
Cooked rice

Make a roux by simmering together flour and oil in a deep pot. Simmer very slowly, stirring almost constantly until the flour is a dark brown color, this may take 20 minutes or longer (Louisiana roux can also be purchased in jars at the grocery store).
Add the celery, bell pepper, and okra and sauté a little, mixing it around in the roux. Add vinegar or Tabasco, then the stock and tomatoes and bring to a boil. Add the tofu and/or vegetarian sausage and simmer for 15 or 20 minutes. Add salt and pepper to taste. The soup should be a little thick and dark brown in color.

Serve in bowls over cooked rice.