Jambalaya is a staple of the New Orleans cuisine, with a medley of proteins and a hint of heat, jambalaya makes for a great one pot meal. Having a vegetarian in the house however, makes traditional jambalaya a difficulty. This version blends all the robust flavors of a jambalaya together with vegetarian friendly proteins making it just as yummy!
Full time 1 1/2 hour
1 lb soy chorizo, casing removed and crumbled
1 pint sliced mushrooms
1 red onion, diced large
1 container extra firm tofu, diced
1 cup rice
1 cup water
1/4 cup olive oil
2 1/2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground white pepper
1/2 tsp cayenne pepper
In a deep saute pan pour 1 tbsp olive oil and soy chorizo, stirring until chorizo it warmed.
Push chorizo to outer edge of pan, add in 1 tbsp olive oil and onions. Cook 5-8 minutes or until softened.
Add in mushroom and stir, cooking 5-8 more minutes.
Add in rice and all seasonings, stir to completely mix.
Add in water and bring to a boil.
Lower to simmer and cover. Let cook 25 minutes or until rice has absorbed all the water and is tender.
Once rice is cooked, add in tofu and stir to fully incorporate. Cook 5-8 minutes or until tofu has completely warmed through.
Remove to serving bowl.