Vegetarian Jambalaya

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Vegetarian Jambalaya

Source: Dailyrecipes

 

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.

 

Important Note: Allow time to completely freeze and then thaw the tofu

before you start to cook this recipe. Freezing completely changes tofu's

texture, making it chewy, the perfect foil for the spices and sauce of the

Jambalaya.

 

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.

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking