Jambalaya Recipe – Eats Now

Name: Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hot pepper sauce to taste (optional); 1 lb. firm tofu; 14 12-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; ⅔ 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

Servings: persons

Hot pepper sauce to taste (optional)
1 lb. firm tofu
14 12-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
⅔ 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

1
Drain tofu and cut into 1-inch-thick slabs.
2
Place in plastic bag and freeze 1 to 2 days.
3
Thaw tofu in microwave 2 to 3 minutes or at room temperature about 4 hours.
4
Drain and squeeze out excess moisture with your hands.
5
Cut into 1/2-inch cubes; set aside.
6
Drain tomatoes, reserving juice.
7
In large glass measuring cup, combine reserved juice with enough water to equal 2 1/2 cups.
8
Set tomatoes and juice mixture aside.
9
In large, heavy pot, heat oil over medium-high heat.
10
Add onion and garlic and cook, stirring often, until lightly browned, about 3 minutes.
11
Add reserved tomatoes and juice mixture, bell peppers, celery, half of the parsley, bay leaves, liquid smoke, thyme, salt and cayenne.
12
Mix well and bring to a boil.
13
Stir in tofu cubes and rice.
14
Cover, reduce heat to low and simmer until rice is tender, about 45 minutes.
15
Remove from heat and let stand, covered, 10 minutes.
16
Discard bay leaves; stir in remaining parsley.
17
Season with freshly ground pepper and hot sauce if desired to taste.
18
Serve hot.

700

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Hot pepper sauce to taste (optional), 1 lb. firm tofu, 14 12-oz. can diced tomatoes, 1 Tbs. vegetable oil, and more.

Yes, Jambalaya falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jambalaya

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