Jambalaya

[Guest guest]

Jambalaya 01-OCT-00 p. 60

6 servings—Egg- & Dairy-free

 

 

Hot pepper sauce to taste (optional)

1 lb. firm tofu

14 1/2-oz. can diced tomatoes

1 Tbs. vegetable oil

1 large onion, coarsely chopped

4 medium cloves garlic, minced

2 medium green bell peppers, diced

2 stalks celery, thinly sliced

2/3 cup minced fresh parsley

2 bay leaves

1 tsp. liquid smoke, or more to taste

2 tsp. dried or ground thyme

2 tsp. salt

1/4 tsp. cayenne, or more to taste

1 1/2 cups uncooked long-grain brown rice

Drain tofu and cut into 1-inch-thick slabs. Place in

plastic bag and freeze 1 to 2 days.

 

Thaw tofu in microwave 2 to 3 minutes or at room

temperature about 4 hours. Drain and squeeze out

excess moisture with your hands. Cut into 1/2-inch

cubes; set aside.

 

Drain tomatoes, reserving juice. In large glass

measuring cup, combine reserved juice with enough

water to equal 2 1/2 cups. Set tomatoes and juice

mixture aside.

 

In large, heavy pot, heat oil over medium-high heat.

Add onion and garlic and cook, stirring often, until

lightly browned, about 3 minutes. Add reserved

tomatoes and juice mixture, bell peppers, celery, half

of the parsley, bay leaves, liquid smoke, thyme, salt

and cayenne. Mix well and bring to a boil. Stir in

tofu cubes and rice. Cover, reduce heat to low and

simmer until rice is tender, about 45 minutes.

 

Remove from heat and let stand, covered, 10 minutes.

Discard bay leaves; stir in remaining parsley. Season

with freshly ground pepper and hot sauce if desired to

taste. Serve hot.

 

PER serving: 276 CAL; 9 G PROT; 6 TOTAL FAT (0 SAT.

FAT); 46 G CARB.; CHOL; 866 MG SOD.; 4 FIBER

 

 

 

 

 

 

 

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Inc. All rights reserved

 

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