Vegan Jambalaya

Delicious. You'll never miss the meat.From The Giant Book of Tofu Cooking. The cooking and prep times don't include the time to freeze and thaw the tofu. I usually keep a block of tofu in my freezer so it only needs to be thawed.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 12  ounces firm tofu, frozen thawed and diced
• 2  tablespoons olive oil
• 1  green bell pepper, seeded and diced
• 1  onion, diced
• 1  tomatoes, diced
• 8  button mushrooms, sliced
• 1  cup eggplant, diced
• 1  cup zucchini, diced
• 1⁄2 cup celery, sliced
• 2  garlic cloves, minced
• 1 1⁄2 cups  canned crushed tomatoes
• 3⁄4 cup  vegetable stock
• 1⁄2 cup okra, chopped
• 10  broccoli florets
• 1  tablespoon dry red wine
• 1  tablespoon dried oregano
• 1  tablespoon fresh parsley, minced
• 2  teaspoons fresh thyme, minced
• 1 -2  teaspoon  hot pepper sauce
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 4  cups brown rice or 4  cups white rice, cooked
• 1⁄2 cup scallion, chopped

Directions

1. In a large saucepan, saute the pepper, onion, tomato, mushrooms, eggplant, zucchini, celery and garlic in oil for 10 minutes or until vegetables are tender-crisp.
2. Reduce heat and stir in remaining ingredients except the rice.
3. Simmer, uncovered, for 20 minutes, stirring frequently.
4. Serve over hot rice and garnish with the scallions.