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Tofu Jambalaya


  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1/2 of a package firm tofu (14 ounces), finely chopped

  • 1 pound shelled shrimp, tails removed and deveined

  • 1 green pepper, chopped

  • 1 medium yellow onion, chopped

  • 1 1/2 cups instant rice, such as Minute brand

  • 1/4 cup thyme leaves, stripped from stem and finely chopped

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon cayenne pepper

  • 1 can stewed tomatoes (15 ounces)

  • 1 1/2 cups chicken broth

  • Salt and freshly ground black pepper


Pre-heat EVOO in a large pot or Dutch oven over medium-high heat. Cook tofu until browned. Add shrimp and cook for about 4 minutes or until they turn pink. Add pepper and onion, and cook until softened, about another 4-5 minutes. Stir in rice and toast for about a minute. Add thyme, chili powder, cayenne pepper, stewed tomatoes and chicken broth and bring to a bubble. Turn down to a simmer, put a lid on and cook for about 15 minutes.