This hearty and comforting vegan dish is a twist on a classic Louisiana Creole favorite. Featuring red kidney beans, onions, celery, peppers, and tofu inspired by andouille sausage, it’s simmered to perfection in a rich, smoky, and spicy sauce. Serve it over rice and garnish with a sprinkle of fresh parsley for a flavorful finish.
INGREDIENTS
For the Beans:
- 2 cans (19 oz) red kidney beans
- 2 tbsp neutral oil of choice
- 6 cloves garlic, minced
- 1 large onion, diced
- 2 red bell peppers, charred and skin removed (optional)
- 1 rib celery, diced
- 1 tsp dried thyme
- 2 tsp Cajun seasoning (e.g., @aspiceaffair)
- 2 tsp smoked paprika
- Pinch of cayenne (optional)
- 1 liter vegetable stock or water
- 1 tbsp tamari
- 3 bay leaves
- Salt and pepper to taste
- 4 servings of cooked rice
- Fresh parsley for garnish
For 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 dried thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Pinch of cayenne (optional)
- 3 tbsp tamari
INSTRUCTIONS
Step 1: Prepare the Beans
- Heat 2 tbsp of oil in a large pot over medium heat. Add garlic, onion, and celery, and cook until fragrant and softened.
- If using charred red peppers, prepare them by charring and removing the blackened skins beforehand for added smoky flavor. Add the peppers to the pot and cook until they soften.
- Season with thyme, Cajun seasoning, smoked paprika, and a pinch of cayenne if desired. Stir to combine.
- Pour in the vegetable stock or water, add bay leaves, and bring to a boil. Reduce heat and simmer uncovered, stirring occasionally, until the sauce thickens, about 1.5 hours.
Step 2: Prepare the Tofu Crumbles
- In a frying pan over medium heat, heat 2 tbsp of oil. Add the tofu chunks and cook until golden and crispy on all sides.
- Sprinkle in the nutritional yeast, thyme, smoked paprika, garlic powder, onion powder, and cayenne. Drizzle with tamari and stir well to coat the tofu evenly. Cook for a few more minutes, allowing the spices to meld.
Step 3: Combine and Serve
- Add the tofu crumbles to the bean mixture, stirring to combine. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves.
- If the sauce is too thick, add a little water to reach your desired consistency.
- Serve the beans and tofu over cooked rice, garnished with fresh parsley. Enjoy!
