Tofu Jambalaya

1 lb extra-firm tofu frozen and defrosted
1 large onion chopped
1 bell pepper any color, chopped
2 ribs celery chopped
3 cloves garlic chopped
1 cup uncooked white rice or parboiled brown rice see note below
1 28-ounce can diced tomatoes (Or two 14.5 ounce cans diced tomatoes, fire-roasted Preferred)
1/2 cup tomato juice or water
2 1/2 teaspoon mild chili powder (may use part chipotle chili powder)

1 teaspoon salt
1 teaspoon thyme
1/2 teaspoon Liquid Smoke seasoning optional
red (cayenne) 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.

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. (It’s the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat.

Cook for 30 minutes or until rice is done and liquid is absorbed.

Each Serving | Calories: 239kcal | Carbohydrates: 38g | Protein: 12g | Fat: 4.3g | Sodium: 707.6mg | Potassium: 196.6mg | Fiber: 3.6g | Sugar: 6.8g

Source: Fat Free Vegan Kitchen