1 lb firm tofu, frozen and defrosted
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
1 cup white basmati rice
1 28-oz can fired-roasted diced tomatoes
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon thyme
1 bay leaf
a few drops of Liquid Smoke seasoning (optional)
cayenne to taste
- In a large skillet, sauté onion, pepper, celery, and garlic over medium-high heat in oil until soft, about 8 minutes. Stir in rice and cook about 5 minutes.
- While veggies are cooking, prepare the tofu by gently squeezing out the excess water using a clean dish towel. Cut it into 1/2-inch cubes.
- Stir in tomatoes, broth, chili powder, salt, thyme, and bay leaf to the veggies. Stir in tofu, bring to a boil, reduce heat and cover. Cook for 40 minutes or until rice is done and liquid is absorbed. Remove bay leaf and season with Liquid Smoke and/or cayenne if desired.