Tofu Jambalaya

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Tofu Jambalaya

 

Serving Size : 4

 

1 lb tofu -- frozen, defrosted and cubed (see note)

1 tbsp olive oil

1 lg. onion -- chopped

1 bell pepper -- chopped

2 ribs celery -- chopped

3 cloves garlic -- chopped

1 cup white rice -- (brown rice will require more liquid and twice

as much cooking time)

1 large can tomatoes -- chopped in can

1/2 cup tomato juice or water

2 1/2 tsp chili powder

1 1/2 tsp salt

cayenne to taste

1/2 tsp. liquid smoke flavoring -- (optional; check ingredients/gf)

 

Saute vegetables in oil until soft. Add rice near end and brown

slightly. Add tofu, tomatoes, water, chili powder, and other

seasonings. Cover tightly and put on low heat. Cook for 30 minutes,

until rice is done.

 

NOTE: Freeze tofu for at least 24 hours before using. Freezing

drastically changes the texture of tofu.