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WW Veggie Board


4 servings

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Tofu Jambalaya


  • 1 lb extra-firm tofu, frozen and defrosted
  • 1 lg. onion, chopped
  • 1 bell pepper, chopped (green and/or red)
  • 2 ribs celery, chopped
  • 3 cloves garlic, chopped
  • 1 cup white rice
  • 1 can lg. diced tomatoes, 28 ounces
  • ½ cup tomato juice, or water
  • 2 ½ teaspoons chili powder (may use part chipotle chili powder)
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • ½ teaspoon Liquid Smoke seasoning, optional
  • red and black pepper to taste


Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.

Oil or spray a large, non-stick pot with a light coating of olive oil. Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed.

This makes about 4-6 servings. Once you've had this recipe, you'll do like I do and keep a package of tofu in the freezer at all times!


Note: You can do this with brown rice, but it takes about twice as long to cook and requires at least a cup more liquid. And, to tell you the truth, it doesn't taste as good. But feel free to try it that way.


bell, canned, celery, onion, pepper, tofu, tomatoes


tofu onion bell pepper celery canned tomatoes