Jambalaya

Ingredients for 4 servings:

• 250 g smoked tofu
• some garlic oil
• 2 onions
• 1 garlic clove(s)
• 450 g spinach, chopped
• 1 can tomatoes, chopped
• 400 ml coconut milk
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 2 carrots
• 2 tbsp soy sauce
• 2 tsp, heaped basil
• 2 tsp, heaped thyme
• 1 tsp turmeric
• 1 tsp, heaped curry
• 1 tbsp, heaped vegetable stock
• salt and pepper
• 250 g long grain rice

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

vegan, Creole rice dish

Chop everything up beforehand. Heat the garlic oil in a wok and fry the tofu in it. Remove and drain on kitchen paper. Sauté the onions and garlic, then add the spinach briefly. Push everything to the side or keep it in a bowl. Add the coconut milk and tomatoes to the wok and simmer with the peppers and carrots. Now add the soy sauce, basil, thyme, turmeric, curry, vegetable stock, salt, and pepper, and let it simmer covered for one hour. Add the tofu and spinach to the sauce. Cook the rice. Then add the cooked rice to the vegetables and stir in. Put the lid on and let everything simmer for a while.