Neville's Favorite Recipies

Smoked Tofu and Grilled Vegetable Jambalaya

Vegan. Serves 2 – 3

This is an adaptation of an old favourite recipe that originally contained chicken and ham. I’m not a huge tofu fan but the smoked tofu adds a wonderful rich flavour to this dish. If you can’t find smoked tofu then use some sort of smoky flavoured vegetarian bacon or ham substitute. Don’t be put off by the long list of ingredients, this is a fairly simple dish.

I have a little grill plate that sits on top of my electric cooktop and produces that wonderful stripy char-grilled effect without the fuss of a barbecue. The vegetables could be prepared under a griller (broiler) instead.

You could substitute a prepared Cajun spice mix for the spice mixture described below.

Be careful when buying the Worcestershire sauce, most varieties contain anchovies but I have found some that do not.

Ingredients
  • 1 teaspoon olive oil
  • 1 large zucchini, trimmed and sliced 1/8 inch thick lengthwise
  • 1 baby eggplant, trimmed and sliced 1/8 inch thick lengthwise
  • 3 large (10cm diameter) mushrooms quartered
  • 2 teaspoons olive oil, extra
  • 100g smoked tofu, cut into 1cm cubes
  • 1 large onion chopped
  • 1 stick of celery, thinly sliced
  • ˝ red capsicum (pepper), chopped
  • ˝ teaspoon sage
  • 1 teaspoon paprika
  • ˝ teaspoon dried marjoram or oregano
  • ˝ teaspoon garlic powder
  • ˝ teaspoon onion powder
  • pinch cayenne pepper
  • ground black pepper to taste
  • 1 cup of white rice
  • 1 teaspoon dried basil
  • 140g tomato paste
  • ˝ cup white wine
  • 2 cups vegetable stock or water
  • 2 –3 teaspoons Worcestershire sauce
  • 2 drops Tabasco sauce
  1. Brush the vegetables with the olive oil and grill until just tender. Set the cooked vegetables aside
  2. Mix the tomato paste, wine, stock, Worcestershire and Tabasco sauces together and set aside
  3. Heat the extra olive oil in a large, deep-sided frying pan (skillet) or saucepan over medium high heat
  4. Saute the tofu, stirring frequently, until it is lightly brown
  5. Add the onion, celery and capsicum and sauté for 4 – 5 minutes
  6. Add the spices and cook for another minute, stirring continuously
  7. Add the rice and stir until well combined
  8. Add the tomato paste mixture to the pan and bring to the boil
  9. Turn down the heat, cover and simmer until the rice is cooked, stirring every few minutes. Add more water or stock if necessary.
  10. Stir the grilled vegetables through the rice mixture and warm through.


For futher information goto my main vegetarian page or contact contact Neville Richards
Last modified: 28-Jun-2002