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Plant-Based Jambalaya

Plant-Based Jambalaya

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Plant-Based Jambalaya

Plant-Based Jambalaya

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Powered by: Chef Julia Plant-Based Chef

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Description

This version of jambalaya has a rich, spicy tomato based sauce, fresh vegetables and tofu. Brown rice is added at the end.

CategoryBlue Zone Recipes, Plant-Based Recipes, Tofu

Total Time45 min

DifficultyEasy

Yields4 servings

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

½ small onion, diced (1/4 cup)
1 stalk celery, sliced
1 cup bell peppers, diced (green or combination of red, yellow, orange, green)
½ cup fresh or frozen okra, sliced (optional)
1 cup vegetable stock (no or low sodium)
1 tbsp tomato paste
3 garlic cloves, minced
½ cup fire roasted tomatoes (no salt added)
3 tbsp chopped fresh parsley
1 tsp fresh thyme, chopped
¼ tsp liquid smoke
½ tsp smoked paprika
4 oz dry fried tofu, cut into cubes (recipe provided in instructions)
½ tsp black pepper
2 cups cook brown rice
3 scallions, sliced thinly

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Heat a 12 inch skillet over medium high heat. Add the onions, celery and bell peppers and cook for a couple minutes. Add two tablespoons of the vegetable stock and continue cooking for several more minutes, or until the onions are translucent. Add the garlic and cook for one minute. If necessary, add more vegetable stock. Add the tomato paste, fire roasted tomatoes, parsley, thyme and remaining stock and bring to a boil. Reduce to simmer and add the liquid smoke, paprika and tofu. Season with the pepper. Cover and cook over low heat for 30-45 minutes. Add the okra, if using, the last 10 minutes. Add the rice right before serving and combine well. Place in serving dishes and sprinkle sliced scallions on top.
Dry Fried Tofu Take one 14 ounce package of firm or extra firm tofu and drain the liquid. Slice it into 1/4 inch slabs. Lay the slabs on paper towels and blot them until the moisture is reduced a little. Heat a 12 inch skillet or medium high heat and add the tofu slabs to the dry skillet. Press down as they're browning. After 2-3 minutes, turn over, and press again. Remove from pan and cut 4 ounces into 1/2 inch cubes. Save the rest for another recipe. This tofu freezes well and can be used in many dishes, such as beans, stir fries, etc.

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