Gluten-Free Vegan Tofu Jambalaya Recipe

I think every time I have ate jambalaya in my life, it has always been with some form of meat. Chicken, sausage, shrimp – meat is a staple of jambalaya and it is darn near close to impossible to find it on any menus without it. Since I have been on a meat-less kick lately, I thought I would try to mix it up a little bit. I decided to go with tofu as my “meat” of choice in the jambalaya, since seitan has gluten and most of the other mock meats also contain wheat.

I also didn’t make my jambalaya as hot as it often is. This recipe still has a good amount of heat, but it is not overwhelming. You can add more of the paprika, chili powder, or cayenne if you want to. For some reason, I can barely handle spicy foods, so this is definitely a little on the lighter side of the heat scale. Yeah, I’m that guy you see sweating after eating hot salsa!

Gluten Free Vegan Tofu Jambalaya Ingredients

Gluten-Free Vegan Tofu Jambalaya

Tofu and Rice Simmering

Simmering on Low Heat, About to Cover


Tofu Jambalaya Done Cooking

Done Cooking!

Gluten Free Vegan Tofu Jambalaya

About to Dive in!

The Recipe

Here is what you are going to need to make your very own gluten-free vegan tofu jambalaya (you can play around with the spices a little bit, adjusting them to your taste):

  • 1 small pack of extra-firm tofu, cut into cubes
  • 1.5 cups white rice
  • 1 green pepper
  • 1 red pepper
  • 1 large chopped onion
  • 3 cloves of minced garlic
  • 1 can of diced tomatoes (mine had green chiles in it, and they worked really well)
  • 2 cups vegetable broth
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/3 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • salt and pepper
  • 4 tablespoons olive oil

1. Start by heating the olive oil in a large pot on medium heat. Sprinkle in some paprika and cayenne. Add the cubed tofu, and saute until it is well-browned.  Remove from the pot for later.

2. Add the onion, red pepper, green pepper, and garlic to the  pot. Saute until they are starting to become soft.

3. Once the veggies are softening, add in the veggie broth and the white rice. Stir in. Add your can of tomatoes, the spices, and your browned tofu.

4. Bring the pot to a boil. Then, lower the heat, cover the pot, and simmer for 25-30 minutes (or until the rice is nice and tender).

The jambalaya turned out really well. It’s a relatively easy dish to prepare and cook; I think my total cooking time was about 40 minutes. I would definitely recommend this to anybody that is looking to mix it up a little and try a main dish that isn’t normally prepared with tofu.

Here are a couple of my other gluten-free, vegan recipes worth checking out – Delicious Banana Bread and Cornbread.

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