This flavorful vegan jambalaya is more like a paella or Spanish rice than a traditional jambalaya. It uses tofu that has been frozen, giving it a great chewy texture. The recipe makes about 4-6 servings. Once you’ve had this recipe, you’ll do like I do and keep a package of tofu in the freezer at all times!
2 1/2teaspoonmild chili powder(may use part chipotle chili powder)
1/2teaspoonLiquid Smoke seasoningoptional
red (cayenne) and black pepperto taste
Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.
Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat.
Cook for 30 minutes or until rice is done and liquid is absorbed.
You can do this with brown rice by par-boiling the rice first: pour rice into a large pot of boiling water and boil for 15 minutes. Drain well in a colander. Add to the recipe when rice is called for.If you don’t have frozen/thawed tofu, substitute 2 cups of dry soy curls. Rehydrate them in vegetable broth before using. One package of Quorn’s Vegan Chicken Nuggets, cooked, also makes a good substitute.Nutrition data below is for 1/6th of the recipe.With tofu, each serving is 3 points on Weight Watchers Freestyle program. Soy curls add additional points. With Quorn’s Chicken Tenders, a serving is 4 points.