This jambalaya has a combination of flavors that come from creole and cajun cuisines. It is made vegetarian by using smoked tofu.
Author: Alison's Allspice
Cuisine: Cajun
Serves: 4 servings
Ingredients
8 oz smoked tofu
2 TBS olive oil, divided
1 large yellow onion, chopped
½ large bell pepper, chopped
1 TBS minced garlic
14 oz can no-salt added diced tomatoes, undrained
1 tsp old bay seasoning
¼ tsp Parsley
¼ tsp Thyme
¼ tsp Oregano
¼ tsp Black pepper
⅛ tsp Cayenne
2 “cups” long grained brown rice
3 “cups” water
2 tsp veggie bouillon
1 Bay leaf
Instructions
Finely dice the smoked tofu and sauté until slightly browned in 1 TBS olive oil. Remove from pan.
Add remaining TBS olive oil with onion and bell pepper. Cook until it starts to soften and onion is translucent. Add garlic through cayenne and cook uncovered until liquid reduces, about 15 minutes.
Transfer the veggie mixture to a rice cooker. Add rice, water, bouillon, and bay leaf. Cook about 30 minutes and stir in the zucchini and tofu.
Cook about 10 more minutes or until the rice cooker switches over to warm.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegetarian-jambalya/