Name: Tofu Jambalaya
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 lb extra-firm tofu (frozen and defrosted); 1 large onion (chopped); 1 null bell pepper (any color, chopped); 2 ribs celery (chopped); 3 cloves garlic (chopped); 1 cup uncooked rice (white or parboiled brown rice); 1 can diced tomatoes (28-ounce, or two 14.5-ounce cans, fire-roasted preferred); 0.5 cup liquid for rice (tomato juice or water); 2.5 tsp mild chili powder (may use part chipotle chili powder); 1 tsp salt; 1 tsp thyme; 0.5 tsp liquid smoke seasoning (optional); null null cayenne and black pepper (to taste)

Instructions

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1

Prepare the extra-firm tofu (1 lb) by gently squeezing out the excess water and cutting it into 1.27 cm cubes. Set aside.
2

Over medium-high heat, sauté onion (1 large), pepper (1 bell), and celery (2 ribs) until soft. Add garlic (3 cloves) and uncooked rice (1 cup) and cook, stirring, until it browns slightly. Add can diced tomatoes (1 28-ounce), liquid for rice (0.5 cup), mild chili powder (2.5 tsp), salt (1 tsp), thyme (1 tsp), liquid smoke (0.5 tsp) (optional), and [cayenne and black pepper] to taste, and stir. Gently stir in extra-firm tofu (1 lb), cover tightly and put on low heat.
3

Cook for minutes (30) or until uncooked rice (1 cup) is done and liquid is absorbed.