I’ve been craving jambalaya lately, however the version I used to make is full of meat and sort of oily and very salty.  I had to find another version that focuses more on the vegetables and spices to season the dish rather than meat, oil and salt.  I’ve adapted my recipe from one I saw in a post that was credited to Plant Pure Nation.  While it’s not the same as what I used to eat, I thoroughly enjoyed this version with a side of my Plant-based New Orleans red beans. There are many other ways to make jambalaya and my version uses tofu.  If you’re not a fan of tofu, try seitan or plant based meats or sausage.

Authorchef-Julia.com
DifficultyBeginner

This version of jambalaya has a rich, spicy tomato based sauce, fresh vegetables and tofu. Brown rice is added at the end.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients
 ½ small onion, diced (1/4 cup)
 1 stalk celery, sliced
 1 cup bell peppers, diced (green or combination of red, yellow, orange, green)
 ½ cup fresh or frozen okra, sliced (optional)
 1 cup vegetable stock (no or low sodium)
 1 tbsp tomato paste
 3 garlic cloves, minced
 ½ cup fire roasted tomatoes (no salt added)
 3 tbsp chopped fresh parsley
 1 tsp fresh thyme, chopped
 ¼ tsp liquid smoke
 ½ tsp smoked paprika
 4 oz dry fried tofu, cut into cubes (recipe provided in instructions)
 ½ tsp black pepper
 2 cups cook brown rice
 3 scallions, sliced thinly

1

Heat a 12 inch skillet over medium high heat. Add the onions, celery and bell peppers and cook for a couple minutes. Add two tablespoons of the vegetable stock and continue cooking for several more minutes, or until the onions are translucent. Add the garlic and cook for one minute. If necessary, add more vegetable stock. Add the tomato paste, fire roasted tomatoes, parsley, thyme and remaining stock and bring to a boil. Reduce to simmer and add the liquid smoke, paprika and tofu. Season with the pepper. Cover and cook over low heat for 30-45 minutes. Add the okra, if using, the last 10 minutes. Add the rice right before serving and combine well. Place in serving dishes and sprinkle sliced scallions on top.
Dry Fried Tofu
Take one 14 ounce package of firm or extra firm tofu and drain the liquid. Slice it into 1/4 inch slabs. Lay the slabs on paper towels and blot them until the moisture is reduced a little. Heat a 12 inch skillet or medium high heat and add the tofu slabs to the dry skillet. Press down as they're browning. After 2-3 minutes, turn over, and press again. Remove from pan and cut 4 ounces into 1/2 inch cubes. Save the rest for another recipe. This tofu freezes well and can be used in many dishes, such as beans, stir fries, etc.

Ingredients

Ingredients
 ½ small onion, diced (1/4 cup)
 1 stalk celery, sliced
 1 cup bell peppers, diced (green or combination of red, yellow, orange, green)
 ½ cup fresh or frozen okra, sliced (optional)
 1 cup vegetable stock (no or low sodium)
 1 tbsp tomato paste
 3 garlic cloves, minced
 ½ cup fire roasted tomatoes (no salt added)
 3 tbsp chopped fresh parsley
 1 tsp fresh thyme, chopped
 ¼ tsp liquid smoke
 ½ tsp smoked paprika
 4 oz dry fried tofu, cut into cubes (recipe provided in instructions)
 ½ tsp black pepper
 2 cups cook brown rice
 3 scallions, sliced thinly

Directions

1

Heat a 12 inch skillet over medium high heat. Add the onions, celery and bell peppers and cook for a couple minutes. Add two tablespoons of the vegetable stock and continue cooking for several more minutes, or until the onions are translucent. Add the garlic and cook for one minute. If necessary, add more vegetable stock. Add the tomato paste, fire roasted tomatoes, parsley, thyme and remaining stock and bring to a boil. Reduce to simmer and add the liquid smoke, paprika and tofu. Season with the pepper. Cover and cook over low heat for 30-45 minutes. Add the okra, if using, the last 10 minutes. Add the rice right before serving and combine well. Place in serving dishes and sprinkle sliced scallions on top.
Dry Fried Tofu
Take one 14 ounce package of firm or extra firm tofu and drain the liquid. Slice it into 1/4 inch slabs. Lay the slabs on paper towels and blot them until the moisture is reduced a little. Heat a 12 inch skillet or medium high heat and add the tofu slabs to the dry skillet. Press down as they're browning. After 2-3 minutes, turn over, and press again. Remove from pan and cut 4 ounces into 1/2 inch cubes. Save the rest for another recipe. This tofu freezes well and can be used in many dishes, such as beans, stir fries, etc.

Plant-Based Jambalaya

ready to eat!