I want to share this tofu jambalaya recipe with you because I think tofu gets a bad rap. I hear people talk about how much they hate it only to find out they’ve either never tried it or only tried it cooked one way. Give this vegetarian jambalaya recipe a chance because it just might change your mind about tofu. I used to hate boiled chicken but I still liked grilled, fried, and baked chicken. If you’ve only tried tofu once (or never tried it at all), try it in this recipe because it is really delicious.
Tofu itself has no flavor. I mean, none which means it absorbs the flavors around it and makes it amazing for marinades. Press the tofu to squeeze all of the water out then set it in a marinade for an hour. Bake it or fry it and it’s incredible. To press tofu, you can either buy a tofu press or sit it between two paper towels and press on it repeatedly to squeeze the water out. If you use the paper towel method, I usually put it between two plates and weight the top plate down with canned goods. Then, let it sit for 20 – 30 minutes and it’ll dry out so you can cook it.
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One of my favorite ways to make tofu is in this tofu jambalaya. I shared it, step by step, on my Instagram stories again last night as I made it for dinner. I then decided to share it on the blog so I stayed up late writing this post for you all. Since my husband is vegetarian, I don’t keep meat of any kind in our home. I’ll eat it if we go out but at home it’s all vegetarian. That’s fine but I do miss clam and shrimp jambalaya sometimes. It used to be one of my favorite dinners. This tofu jambalaya is great and it’s the perfect amount of spicy without being too much. It’s very hearty so you feel full even though it’s a relatively light dish.
This vegetarian jambalaya is ridiculously easy to make and it only takes one skillet. That’s always a win! Anything I can make with only one dish is something I’ll put on the menu over and over again. I hope you enjoy! For more of our vegetarian recipes, see here.
- 1 pkg (14 oz) extra-firm tofu packed in water
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 lg sweet potato
- 1 med onion
- 3 garlic cloves
- 1 can (14 oz) vegetable broth
- 3/4 cup uncooked long-grain brown rice
- 2 tbsp Worcestershire sauce
- 1/3 tsp cayenne pepper
- 1 can (15 oz) black beans
- 1 cup green onions, chopped, divided
- Drain and press tofu. Use a tofu press or paper towels to remove as much water as possible from the tofu. Cut the tofu into 1/4" cubes.
- Peel the sweet potato. Cut the sweet potato into 1/4" cubes.
- Peel and finely chop the onion and garlic.
- Drain and rinse the black beans.
- Chop approximately 1 cup of green onions.
- In a deep skillet, heat 1 tbsp of the extra-virgin olive oil over medium heat. Add tofu, thyme, and oregano. Cook 10 - 15 minutes or until tofu is light golden brown. Transfer to a plate and sit aside.
- In the same skillet, add the remaining tbsp of extra-virgin olive oil, sweet potato, onion, and garlic. Cook 3-5 minutes or until sweet potato starts to brown.
- Add vegetable broth, long-grain brown rice, Worcestershire sauce, and cayenne pepper. Bring to a boil, cover, and simmer approximately 15 minutes.
- Stir in the black beans, cover, and cook an additional 10 minutes or until almost all of the broth is absorbed by the rice and rice appears cooked.
- Add the tofu back into the skillet. Add 3/4 cup green onion. Leave uncovered and cook 3 - 5 minutes or until heated through.
- Serve immediately. Garnish with remaining green onions.
- If you like a little extra broth with your jambalaya (like I do) use 16 oz of vegetable broth.
Planning to try this vegetarian jambalaya recipe? Tag me in your pics on IG @honeyandpineco