2 - 14 ounce packages extra firm tofu, drained and cubed
3 tablespoons peanut oil plus 1/4 cup for frying tofu
1 large yellow onion, chopped
2 green bell peppers, seeded and chopped
3 cloves garlic, chopped fine
1 - 28 oz can diced tomatoes
3 1/2 cups vegan chicken style broth
3 tablespoon chopped fresh parsley
2 teaspoon hot sauce (I use Tabasco)
1/4 cup vegan Worcestershire sauce
3 teaspoons whole thyme
2 cups rice
dash cayenne pepper
salt to taste
1) In a large pot, heat 3 tablespoon peanut oil. Add onion, green peppers, and garlic and cook until tender. Add tomatoes and broth and simmer until hot. Add parsley, hot sauce, Worcestershire, thyme, rice, cayenne and salt and simmer, covered, until rice is tender.
2) Meanwhile, heat 1/4 cup peanut oil and add tofu. Heat on high until tofu starts to crisp. Remove from heat, drain excess oil, and season with soy sauce and a little liquid smoke to taste. Try seasoning tofu with any combination of garlic powder, onion powder, oregano, paprika, cayenne pepper, red pepper flakes, any type of hot sauce, and cider vinegar, but don't add any extra salt!
3) Add seasoned tofu when rice is tender and heat through.
Source of recipe: This recipe was modified from the Jambalaya recipe from The Frugal Gourmet by Jeff Smith. Peanut oil works well for frying tofu since it will tolerate very high heat without smoking. Experiment with different seasonings for the tofu. Add any other meat substitutes that you like. This dish works well with a variety of different types.