Vegetarian Jambalaya - Mardi Gras

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Vegetarian Jambalaya - Mardi Gras

Serves 6

 

1 lb. extra firm tofu, frozen and thawed (see note

above)

2 T oil

1 large onion, chopped

4-6 garlic cloves, minced

1 can (16 oz.) tomatoes, chopped, reserve liquid

1 cup chopped celery

1 cup green bell pepper, diced

1 cup red bell pepper, diced

1 tsp. liquid smoke

3/4 C fresh parsley, minced

2 bay leaves

2 tsp. dried thyme leaves

2 tsp. dried basil

1/4 tsp. cayenne

2 C uncooked rice

salt, pepper and hot sauce (preferably Tabasco) to

taste

 

Squeeze as much water out of thawed tofu as possible,

without breaking it up too much. Cut squeezed tofu

into 1/2 " squares and set aside.

 

Heat oil in a large Dutch Oven and add onions and

garlic. Saute until just starting to brown, remaining

ingredients except tofu, rice and reserved liquid.

Combine reserved tomato juice and water or vegetable

stock to make about 3 cups. Add this mixture to the

pot and bring to a boil. Add drained tofu and rice.

Cover, reduce heat and simmer for about 45 minutes.

Remove from heat, remove bay leaves and adjust

seasonings.

 

 

 

 

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