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.
▶️ 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!