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Recipes Main Course Tofu
Recipes Main Course Tofu
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| Servings: | 6 |
| Author Notes: |
I was a vegetarian for over six years, which made me get creative when it came to some of my old favorite recipes like Jambalaya. This one is one of the best. It really retains the flavors and textures of the original (within reason), due in large part to the teaspoon of liquid smoke and the tofu's chewy texture. 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. |
| Ingredients: |
1 pound extra firm tofu, frozen and thawed (see note above)
2 tablespoons oil 1 large onion, chopped 4-6 garlic cloves, minced 1 can (16 ounces) tomatoes, chopped, reserve liquid 1 cup chopped celery 1 cup green bell pepper, diced 1 cup red bell pepper, diced 1 teaspoon liquid smoke 3/4 cup fresh parsley, minced 2 bay leaves 2 teaspoons dried thyme leaves 2 teaspoons dried basil 1/4 teaspoons cayenne 2 cups uncooked rice salt, pepper and hot sauce (preferably Tabasco) to taste |
| Instructions: |
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. |
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