Jambalaya

Ingredients

1/4-1/2 cup olive oil and/or wine	2 onions, chopped
3-4 cloves garlic, pressed	2 stalks celery, chopped
1 green pepper, chopped	1 red pepper, chopped
1 green chili, finely chopped	14 1/2 oz can tomatoes, chopped with liquid
1/2 t liquid smoke	2 large bay leaves
2 t thyme	2 t salt
1/2 t pepper	1/2 t cayenne pepper
1 lb tofu, frozen/thawed, chopped	1 1/2 cups brown rice (uncooked)
3 cups water

1/2 cup cilantro (or parsley), chopped (optional)

2 t Tabasco sauce (optional)

Directions

Sauté onions, garlic and chili peppers in oil/wine for about 1 minute. Add the red peppers and stir. Simmer over low heat about 10 minutes until the peppers are soft but not brown. Add the tomatoes and cook, stirring often, over medium heat about 5 more minutes. Add remaining ingredients and cook as would for rice (if using brown rice, cover and cook for 45 minutes).

Notes

Freezing and thawing tofu gives it a better texture for this recipe.

Good with corn muffins and "sausage".

Based on a recipe from the September 1995 Vegetarian Times, p25-26.