This recipe was inspired by one found on fatfreevegan.com that she called Tofu Jambalaya. I have changed the cooking method and some of the ingredients and made it my own. I don't find it really resembled jambalaya though so I changed the name too.
CAJUN TOFU SKILLET
1 cup Jasmine Rice and enough water to cook rice according to package directions
1 tsp vegan No-Chicken Bouillon mixed with water to cook rice
1 lb extra firm Tofu
2 Tbsp Olive Oil
1 large Onion, chopped
1 large Green Bell Pepper
1 Jalapeno, deseeded and minced
1 cup Celery, chopped
1 cup Okra, chopped
4-5 cloves Garlic, minced
1 - 28oz can Diced Tomatoes
3 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Liquid Smoke
1/2 tsp Cayenne Pepper
1 tsp Hot Pepper Sauce
1. Start rice cooking according to package directions adding the bouillon to the water.
2. Pat/squeeze moisture out of tofu and cube into 1/2 - 1 inch cubes and set aside.
3. Drizzle olive oil in a large skillet over medium high heat. Add in onion, celery, green pepper, jalapeno and saute until soft. Add garlic and saute another minute.
4. Add tomatoes, okra, chili powder, salt, liquid smoke, cayenne pepper, hot sauce and tofu.
I have made this dish several times, but it has actually been a while since I've cooked rice because we have been eating quinoa instead for it's nutritional value. I am thinking that this dish might be better with quinoa as I found the rice to be a little mushy. It could be because I used jasmine rice instead of a more substantial variety. Next time I am trying it with quinoa though.
- Au Revoir
"We fry everything - if we could stick a bike tire in the right kind of batter, we'd eat it." - Gas Station Attendant, Port Fouchon