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.