You can find several "McDougall" Jambalaya recipes online like this one, but the recipe for Tofu Jambalaya in The McDougall Quick & Easy Cookbook is made with orzo (cute little rice-shaped pasta) instead of rice, and hickory-smoked tofu. Mark thought the tofu tasted like sausage, (I thought it tasted like smoked tofu), and we both enjoyed the orzo, which seemed like a delightful indulgence. I think that the next time I make this dish, I'll add some more Creole-type seasonings like cayenne, paprika, and oregano, and use the original Tabasco hot sauce, instead of the milder (read: wimpier) green pepper Tabasco sauce I used this time.
4 comments:
Wow! That looks really good! I'm gonna have to get my hands on a copy of that book.
Wow! That really looks and sounds delicious!
I love to say Jam-ba-lay-a! And that looks delicious! I never would have thought of using smoked tofu, but that sounds like it would be great!
That looks great!
Post a Comment