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1
Using your fingers, crumble the tempeh into small pieces onto a plate.
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2
In a large pot, saute the tempeh in 2 T. olive oil for 5 minutes.
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3
Sprinkle 1 T. Creole Seasoning over the tempeh and saute an additional 1 minute.
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4
Add the tamari, stir well to coat the tempeh, and continue to cook an additional 2-3 minutes or until the liquid has evaporated.
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5
Transfer the tempeh to a plate and set aside.
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6
In the same pot, saute the onion, celery, green pepper, red pepper, and jalapeno in the remaining 2 T. olive oil for 5 minutes to soften.
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7
Add the rice and garlic, stir well to combine, and continue to cook an additional 2-3 minutes or until the rice turns opaque.
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8
Add the vegetable stock, tomatoes, remaining Creole Seasoning, bay leaf, and salt, and bring the mixture to a boil.
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9
Cover, reduce the heat to low, simmer for 20-25 minutes or until the rice is tender and most of the liquid is absorbed.
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10
Remove the lid, add the reserved tempeh and remaining ingredients, stir well to combine, and recover the pot.
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11
Remove the pot from the heat and let sit for 10 minutes to allow the flavors to blend.
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12
Can be served as a side dish, main dish, or as a filling for wraps or sandwiches.
