Vegan Jambalaya

Serves 2-3; adapted from this recipe: http://www.girlmakesfood.com/vegan-jambalaya/
Ingredients

• 160g pack of marinated Cauldron Tofu
• 1 tablespoon EV Olive Oil
• 3 teaspoons Swartz Cajun Spice
• 1 White Onions (diced)
• 1 Spring Onion (chopped)
• 3 ribs Celery (chopped)
• 1 red Bell Peppers (diced)
• 1 yellow Bell Peppers (diced)
• 1 tablespoon Smoked Paprika
• 1 cup Brown Rice (uncooked)
• 2 Knorr Vegetable Stock Pots
• 1 pint boiling water
• 1 can Diced Tomatoes
• Sea Salt (to taste)

Instructions

1. In a large pot on medium heat, add the tofu, olive oil, and Cajun spice;
2. Cook the tofu for about 4 minutes;
3. Add the onions to the pot, continue cooking on medium heat for about 3 minutes;
4. Add the celery, bell peppers, smoked paprika, brown rice, boiling water, Knorr Stock Pots, and tinned tomatoes, stir well;
5. Allow to come to a boil;
6. Place a lid on the pot, and turn the heat down to low;
7. Allow to simmer for about 30-40 minutes or until the rice is tender (check your rice package for cook time);
8. Once the rice is tender, taste for seasoning – add salt to your liking