Ingredients:
Produce
• 2 cans 19oz red kidney beans, red
• 3 Bay leaves
• 1 Celery, rib
• 6 cloves Garlic
• 1 tsp Garlic powder
• 1 Onion, large
• 1 tsp Onion powder
• 1 Parsley
• 2 Red bell peppers
• 1 1/2 tsp Thyme
Canned Goods
• 1 liter Veggie stock
Condiments
• 4 tbsp Tamari
Pasta & Grains
• 4 servings Rice, cooked
Baking & Spices
• 2 tsp Cajun seasoning
• 2 pinch Cayenne
• 1 tbsp Nutrititional yeast
• 3 tsp Paprika, smoked
• 1 Salt + pepper
Oils & Vinegars
• 4 tbsp Neutral vegetable oil
Other
• 1 block Extra firm tofu (pressed and torn into bite sized chunks)
INSTRUCTIONS
In a pot, over medium heat, cook garlic, onion and celery in oil.
I charred my red peppers in advance (and removed the blackened skins) for a smokier flavour, but this is optional.
Add peppers and cook until they begin to soften. Season. Stir in thyme, Cajun seasoning, smoked paprika & veggie stock. Add bay leaves and bring to a boil, reduce heat and simmer uncovered (stirring occasionally) until sauce thickens. About 1.5 hours.
In a frying pan, over medium heat, cook tofu in oil until all sides are golden and crispy.
Add spice blend and tamari and stir to coat everything. Continue to cook for a few minutes.
Add tofu to beans, taste and adjust seasoning to suit your personal preference. Remove bay leaves. Adjust consistency of sauce by adding a little water, if necessary.
Serve beans and tofu with rice and a sprinkle of fresh parsley. Enjoy!
