INGREDIENTS :
*2 cans (19oz each) red kidney beans
*2 tbsp neutral oil of choice
*6 cloves garlic, minced
*1 large onion, diced
*2 red bell peppers, charred & skin removed
*1 rib celery, diced
*1 tsp thyme
*2 tsp Cajun seasoning
*2 tsp smoked paprika
*a pinch cayenne (optional)
*1L veggie stock or water
*1 tbsp tamari
*3 bay leaves
*salt + pepper, to taste
*4 servings rice, cooked
*parsley, for garnish
the andouille inspired tofu crumbles:
*2
tbsp neutral oil of choice
*1 block extra firm tofu, pressed and torn into bite sized chunks
*1 tbsp nutritional yeast
*1/2 tsp thyme
*1 tsp smoked paprika
*1 tsp garlic powder
*1 tsp onion powder
*a pinch cayenne (optional)
*3 tbsp tamari
METHOD:
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!