Vegan Jambalaya with Tofu Crumbles
Ingredients
- 1-2 tbsp vegan butter
- 4 cloves garlic
- 1 small onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 2 bell peppers (green + red), diced
- 1 head cauliflower, in florets
- 1-2 chipotle peppers, diced
- 180g andouille tofu crumbles
- 1 can crushed tomatoes
- 2 cups veggie stock
- 2 tbsp Cajun seasoning
- 1 tsp thyme
- 2 bay leaves
- salt + pepper, to taste
- 2 packages hearts of palm rice, rinsed and drained
- fresh parsley, chopped
Tofu crumbles
- 2 tbsp neutral oil of choice
- 1 block extra firm tofu, pressed and torn into bite sized chunks
- 1 tbsp nutritional yeast
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch cayenne (optional)
- 3 tbsp tamari
Preparation
In a pot over medium heat, cook garlic, onion, celery, and carrot in vegan butter.
Optionally, char the red peppers in advance and remove the blackened skins for a smokier flavor.
Add peppers, chipotle pepper, and cauliflower, and cook until they begin to soften then season.
Stir in thyme, Cajun seasoning, crushed tomatoes, and veggie stock then add bay leaves and bring to a boil.
Reduce heat and simmer uncovered, stirring occasionally, until sauce thickens and all veggies are tender.
In a frying pan over medium heat, cook tofu in oil until all sides are golden and crispy.
Add spice blend and tamari to the tofu and stir to coat then continue to cook for a few minutes.
Add tofu and rinsed, drained hearts of palm rice to the jambalaya and cook for a few additional minutes.
Taste and adjust seasoning to suit your preference then remove bay leaves and garnish with parsley before serving.
Notes
This recipe serves 4 people.
