Friday, April 14, 2006

Tofu Jambalaya

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 (may use 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; may use tamari or soy sauce)

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.

No comments:

Sharing My Favorite Recipes with You!

Health-Supportive Cooking

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012