Hearty and Comforting Red Beans & Rice ⁣

Ingredients.

⁣🔹 2 cans red kidney beans ⁣
⁣🔹 3 tbsp neutral oil of choice⁣
⁣🔹 5 cloves garlic, minced ⁣
🔹 ⁣1 large onion, diced⁣
⁣🔹 1 red bell peppers, charred
⁣🔹 1 rib celery, diced⁣
⁣🔹 1 tsp thyme⁣
⁣🔹 1 tsp Cajun seasoning ⁣
⁣🔹 2 tsp smoked paprika⁣
🔹 ⁣1.5L veggie stock or water⁣
⁣🔹 1 tbsp tamari⁣
⁣🔹 2 bay leaves⁣
⁣🔹 salt + pepper, to taste ⁣
🔹 ⁣4 servings rice, cooked⁣
🔹 ⁣parsley, for garnish ⁣

⁣Andouille inspired tofu crumbles:⁣
⁣🔹 1 tbsp nutritional yeast⁣
⁣🔹 1 tsp thyme⁣
⁣🔹 1 tsp smoked paprika⁣
⁣🔹 1 tsp onion powder ⁣
⁣🔹 1 tbsp neutral oil of choice⁣
⁣🔹 1 block extra firm tofu, pressed and torn into bite sized chunks⁣
⁣🔹 1 tsp garlic powder⁣
🔹 ⁣2 tbsp tamari⁣

Method.

▶️ ⁣In a pot, over medium heat, cook garlic, onion and celery in oil. ⁣

▶️ 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. ⁣
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⁣▶️ 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. ⁣
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⁣▶️ Serve beans and tofu with rice and a sprinkle of fresh parsley.

Enjoy!⁣