I love other people’s blogs, especially Susan Voisin’s Fat Free Vegan Kitchen. I have several of her recipes in my permanent cookbook binder that I make over and over again — especially Impossible Vegan Pumpkin Pie and Red Beans and Rice. Today I tried her Tofu Jambalaya, which was, not surprisingly, wonderful. Out of respect for Susan and her copyright, I will share the link to her page instead of the full recipe: http://blog.fatfreevegan.com/2006/03/tofu-jambalaya.html.
The only change I made was in the tofu. The recipe calls for the tofu to be frozen and then thawed and pressed, but I don’t particularly care for the texture that this process imparts. So I pressed my tofu well and went with that. Extra firm tofu, pressed well, held up fine.
I used 1/2 teaspoon cayenne, which made it just hot enough for me — my lips were definitely tingling after that first bite!
This is a half recipe, and it fills up my skillet — it makes a lot. This is a very versatile dish, and I can see myself splitting it between two skillets and cooking half with shrimp for a tofu-fearing guest, and the other half with tofu for me. Definitely a keeper!