One-Pot Jambalaya-Inspired Tofu
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One-Pot Jambalaya-Inspired Tofu

One-Pot Jambalaya-Inspired Tofu

with Tomato RIce

Jambalaya is famous in New Orleans for the ability to pack serious smoky flavours into one colorful pot of rice. Our rendition is popping with green bell peppers, onions, garlic, tomato and tofu.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

1 unit(s)


(Contains Soy)

¾ cup

Jasmine Rice

2 tbsp

Tomato Sauce Base

1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites)

1 unit(s)

Green Bell Pepper

1 tbsp

Garlic Puree

3 unit(s)


1 unit(s)

Green Onion

1 tbsp

Chicken Stock Powder

(Contains Soy)

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


1 tbsp



Nutrition Values

Calories650 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate81 g
Sugar5 g
Dietary Fiber3 g
Protein21 g
Cholesterol30 mg
Sodium620 mg
Trans Fat0.5 g
Potassium400 mg
Calcium225 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel



Before starting, wash and dry all produce. Cut celery into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Thinly slice green onion, keeping white and green parts separate. Roughly chop cilantro.

Sear Tofu

Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" Tofu Steaks). Season tofu with salt, pepper and Smoked-Paprika Garlic Blend.Heat a large non-stick pan over medium high heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden-brown, 2-3 min per side. Transfer tofu to a plate. Set aside. Cover with foil to keep warm.

Sear veggies

Add pepper, celery and green onion whites. Cook, stirring often, until tender-crisp, 2-3 min. Add rice and garlic puree. Cook stirring often, until coated, 1 min. Add 1 1/4 cups (2 1/2 cups) water, stock powder and tomato sauce base. Stir to combine.

Cook jambalaya

Bring rice mixture to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender, 14-16 min.**

Finish and serve

Add 2 tbsp (4 tbsp) butter to jambalaya, then stir to combine.Divide jambalaya between plates. Top with Tofu.Sprinkle green onions and cilantro over top. (TIP: drizzle your favourite hot sauce over top for an extra kick!)