Smoked Tofu and Jackfruit Jambalaya
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: New Orleans
Serves: 4-6 servings
Ingredients
  • 8 oz block smoked tofu (preferably homemade)
  • 3 TBS canola oil, divided
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 ½ tsp each: garlic powder, onion powder, and smoked paprika
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 15 oz can young green jackfruit in brine
  • 1 cup long-grained brown rice
  • 1 ¾ cups vegetable broth
  • 1 bay leaf
  • 1 TBS vinegar based hot sauce, such as Louisiana or Crystal (or more to taste)
  • Green onion, for garnish
Instructions
  1. Optional: Start by cutting the smoked tofu in half the skinny way, then cut out rounds to look like sausage. Dice any additional pieces of tofu. Alternatively, you can just dice the tofu.
  2. Heat 1 TBS canola oil in a dutch oven. Add onion, celery, and green pepper. Saute until the onion becomes translucent and the vegetables are starting to soften, about 10 minutes.
  3. Meanwhile, heat 1 TBS canola oil in a skillet oven over medium heat. Add the rounds (if using) and cook on each side until browned. Remove from the pan and add any diced tofu, again, cooking until browned and remove from the pan.
  4. Drain and rinse the jackfruit. Cut the cores off the wedges and minced the cores into ¼ inch dice or smaller. Add the stringy portion of the fruit to a bowl and massage with your hands to extract any seeds and break it up into pieces. Add the chopped cores to the bowl.
  5. Mix together the garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Measure out 1 TBS of the spice mixture and stir it into the jackfruit.
  6. Once the tofu is cooked and removed from the pan, add the last TBS canola oil and the seasoned jack fruit. Cook covered stirring occasionally until it starts to brown lightly. Remove from heat.
  7. Meanwhile, stir in the minced garlic, remaining spice mixture and rice into the dutch oven with the vegetables. Saute about 3 minutes, or until rice is toasted and the spices are fragrant.
  8. Add broth and a bay leaf to the pan. Bring to a boil and simmer covered for 35 minutes, stirring occasionally. Mix in smoked tofu and jackfruit. Add a ¼ cup water if the mixture looks dry. Simmer covered for another 15 minutes.
  9. Remove bay leaf, stir in hot sauce, and serve.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/smoked-tofu-and-jackfruit-jambalaya/