Vegan Creole Jambalaya

Jambalaya, which originated in the Caribbean is a popular dish in the southern states. There are several variations depending on the state. This creole jambalaya is famous in New Orleans and bears close resemblance to the Spanish paella. It is a great one pot meal covering all major food groups and usually consists of rice, stock, vegetables and meat. This vegan recipe with tofu and brown rice does the same and doesn’t compromise on flavor or texture. Purists may scoff at the idea of a vegan jambalaya, but this recipe got a thumbs-up from Yumjay, a devout carnivore, so totally worth giving it a try.



1 cup long grain brown rice

2 cups low sodium vegetable broth

1 14.5oz can diced tomatoes

1 heart of celery, diced

1 green bell pepper, diced

1 medium onion, diced

1 block extra firm organic tofu

1 tablespoon creole seasoning (store bought or recipe below)

2 tablespoons olive oil

2 tablespoon minced garlic

2 bay leaves

2 tablespoons finely chopped parsley.



Ingredients for creole seasoning (makes 1/3 cup)

1.25 tablespoons paprika

1 tablespoon salt

1 tablespoon garlic powder

1/2 tablespoon freshly ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon cayenne pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

Method for creole seasoning

1. Combine all the ingredients listed under seasoning thoroughly.

2. Store in an air tight jar in the freezer

Method for Jambalaya

1. Wash and soak rice in 2 cups of water for 15 minutes.

2. Drain the tofu and seasoning both sides with creole seasoning and set aside for 15 minutes.

3. To pan-fry the tofu, heat a tablespoon of oil in a pan over medium heat. Place tofu on the pan and cook for 3-4 minutes, till it turns golden brown. Flip and cook till the other side turns golden brown. Cut into cubes and set aside.

4. Heat remaining oil in a pot with a tight fitting lid. When oil is hot, onion, peppers and celery. Cook on high heat for 3-4 minutes.

5. Add garlic, tomato and bay leaves. Cook for couple of minutes.

6. Add drained rice and broth. Reduce heat to medium and let it cook for 15minutes, until the rice is just tender.

7. Place lid on the pot and let it simmer for 20 minutes or until all the water is absorbed and rice is well cooked.

8. Add salt, pepper, more creole seasoning if required and pan-fried tofu.

9. Mix well and let it remain on the stove for another 10minutes.

10. Garnish with parsley and serve hot.


6 thoughts on “Vegan Creole Jambalaya

  1. Pingback: Top 13 Posts of 2013 | Eat,live,burp

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