[VoodooJoint]

Tofulaya (Tofu/Tempeh Jambalaya) - a true, New Orleans recipe

I got this recipe from a neighbor of mine that was born and bred in New Orleans. I never thought I would share it with anyone but my kids but considering the state that my home town is in right now I figure I would like to share at least one of the reasons I love New Orleans. That reason being fabulous food.

This recipe was shown to me, not written and handed to me. I had to stand in my neighbor's kitchen while she made it and watch/help. I wrote it down as best I could but most of the seasoning was not measured with a measuring spoon. It was either sprinkled directly into the pan or "hand measured" (poured into the hand and eye judgement is used). I recommend using the measurements given and adding more to taste if necessary. I went light in the measurements for a couple of the spicier ingredients so as not to kill "spice lightweights".

Tofulaya

Ingredients
1 pound Tempeh or Firm Tofu - cut into strips or 1/2 inch cubes
1/4 tsp salt
1/4 tsp ground red pepper
1/8 tsp black pepper
2 tablespoons cooking oil (vegetable, olive or other)
1 large onion chopped
1 cup chopped gree, red and/or yellow sweet pepper (bell pepper)
1 stalk celery chopped
1 clove garlic minced
14 ounces vegetable broth
1 10-ounce can chopped tomatoes
1 small can green chilies chopped (found in ethnic food section - mexican)
1 cup long-grain rice
1/4 to 1/2 tsp hot pepper sauce
1/8 cup snipped parsley
1/4 cup green onion tops

For marinade
1-2 cups vegetable broth
1/4 tsp ground red pepper
1 tbs olive oil (or other)

Mix together marinade ingredients and tofu/tempeh in a bowl or zip lock bag. Marinade overnight. The longer you marinade it the better it tastes.

In a large frying pan or sauce pan cook onion, sweet peppers, celery and garlic in oil until the onion turns clear and veggies are tender.

Add broth, tomatoes and their liquid, green chilies with their liquid, onion tops, rice, and hot pepper sauce. Bring to boiling. Reduce heat, cover and low simmer 20 to 25 minutes until rice is cooked and liquid is absorbed.

Remove tofu/tempeh from the marinade and discard the liquid. Add parsley and tofu/tempeh to the pan. Mix together and leave on heat until heated through.

If desired sprinkle with more parsley or green onion. Cornbread make the perfect companion.

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I would like to share a little more of the story how I got this recipe. This neighbor of mine was a die hard meat eater. I asked her one day if she could make Jambalaya with tofu. Her first question was "honey, what da heck is toeflu?" (that's just how she said it). I explained and she replied. "Baby, I ain't never made a jambalaya wit out something that didn't run, scuttle or flap but I'm guessin' I could make it jus as well wit sumting dat din't put up such a fuss".

About a week later she asked me to drop her off some "toeflu". I did. The next day she said to come on over and she was gonna teach me how to make "this godforsaken white mud edible, ifin I still had a mind to try to eat it". I did and she taught me.

I found out a few days ago that Ms. R, the kind woman that put up with my "vegetarian nonsense", has now passed away. She stayed with her husband and son in their house for the hurricane. Their house flooded to neck deep. They managed to get out and spent 3 days of hell in the Superdome before being evacuated by bus to Texas. Ms. Rouzen sickened in Texas and no one could convince her to fight longer. She died in the company of her son and husband.

Please remember her, her family and all of New Orleans if you make this dish.