Tofu gumbo with kale

Saute the cubed tofu 5 minutes per side or until browned. Place on paper towels and set aside.
To make the roux heat up the olive oil and then add the flour a little bit at the time stirring constantly with a whisk, you want to get all the lumps out. Keep the oil up at about medium high and keep whisking.
The mixture will start to change color and give off a nutty aroma as it cooks. When you get the roux to a nice caramel color it?s ready to add the veggies.
Add the vegetables and let them sweat and start to soften. Stir to avoid burning or sticking to the bottom of the pan.
Add the broth and the kale and a few dashes of hot sauce. If you want a thinner gumbo add more vegetable broth.
Let the gumbo cook about 15-20 minutes. I like the vegetables to be a little bit crunchy.