Jambalaya
Cajun Green Beans
We like to hickory smoke the tofu first for another layer of flavor, but you could always add liquid smoke if you want (we won't tell).
Jambalaya
3 tbs. olive oil, divided use
1 block of extra-firm tofu, cut into small cubes
1 tbs. tamari
6 oz. soyrizo (half a package)
(or use 6 oz. soaked tvp, plus 1 tsp. cumin, 1 tbs. of tamari)
1 onion, small dice
3 cloves of garlic, minced
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground
1 tsp. herbes de provence
1 tsp. smoked paprika
1/2 tsp. cayenne
2 cloves, freshly ground
1 cup of basmati rice
1 1/2 cups of veg stock
2 tbs. parsley (for garnish)
In a large saute pan over medium low heat, add 1 tbs. olive oil and cook the tofu until golden brown. Splash with tamari, and keep turning the tofu for one more minute. Set aside.
In the same pan, add additional 1 tbs. olive oil and cook the soyrizo until well browned. Set aside.
In the same pan, add an additional 1 tbs. olive oil and sweat the diced onions for 3-4 minutes, then add the minced garlic for one additional minute.
Add the salt, pepper, herbes de provence, ground cloves, smoked paprika and cayenne. Stir to combine and cook and additional 2 minutes.
Add the basmati rice and stir to coat. Cook for 2 minutes or until the rice looks chalky.
Stir the cooked tofu and soyrizo back to the pan.
Pour in the veg stock and stir. make sure you get any rice sticking to the side of the pan. Bring to a boil, reduce heat to low, cover with a lid and cook for 15 minutes.
Remove the lid and fluff rice with a fork. Put the lid back on a let sit for 5 minutes.
Check for seasoning, top with chopped parsley and serve hot.
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