Serves 8–10
Who says vegans can’t enjoy hearty Louisiana-style food? This spicy plant-based bowl is packed with flavor, fiber, and protein. You can use many dried beans, but red beans are the classic choice. Try Domingo Rojo beans from Napa’s Rancho Gordo. They hold their shape beautifully.
Ingredients
Beans
• 2 cups dried red beans
• 1 teaspoon sea salt
• 5 cups water or vegetable stock
Tofu
• 1 package sprouted or extra-firm tofu, cut into 3/8-inch cubes
• 1 tablespoon coconut oil
• 1/2 teaspoon crushed chipotle chiles
Rice
• 1 cup rice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 3/4 cups water
Vegetables and seasoning
• 1/3 cup olive oil
• 1 bay leaf
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped green bell pepper
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrot
• 3 tablespoons Whole Spice Cajun Seasoning
• 2 teaspoons granulated onion
• 1 teaspoon granulated garlic
• 2 tablespoons fresh lime juice
• 1/2 teaspoon black pepper
• Fresh cilantro, parsley, or mint, for garnish
Instructions
Cook the beans
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In a pressure cooker, combine beans, salt, and 5 cups water or stock. Bring to a boil.
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Cook on high pressure for 15 minutes, then reduce heat and cook 15 minutes more, or until tender.
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Strain the beans, reserving about 1 1/4 cups of the cooking liquid. Set both aside.
Tip: If not using a pressure cooker, simmer beans in a pot until tender, 60–90 minutes, adding water as needed.
Crisp the tofu
4) Heat a nonstick skillet, add coconut oil, and sauté tofu over high heat until lightly browned on both sides.
5) Remove from heat and toss with crushed chipotle. Set aside.
Make the rice
6) In a saucepan, bring 1 3/4 cups water to a boil with olive oil and salt. Stir in rice, cover, reduce heat, and simmer until tender and water is absorbed, about 20 minutes.
Cook the vegetables
7) In a large skillet or pot, heat 1/3 cup olive oil. Add bay leaf and onion. Sauté over high heat until the onion begins to brown.
8) Add bell pepper, celery, and carrot. Stir-fry over high heat until vegetables are softened and onions are well browned, about 15 minutes.
9) Stir in Cajun Seasoning, granulated onion, and granulated garlic. Lower heat.
10) Add cooked beans and tofu. Pour in reserved bean liquid as needed to make a saucy mixture.
11) Stir in lime juice and black pepper. Adjust salt to taste. Remove bay leaf.
Serve
Spoon rice into bowls. Top with a generous scoop of red beans and tofu. Garnish with cilantro, parsley, or mint.
Notes
• Heat level: add more Cajun Seasoning or chipotle to taste.
• Make-ahead: beans and tofu can be cooked 1 day ahead and refrigerated. Rewarm and finish with the vegetables.
• Swap: use brown rice, farro, or cauliflower rice if you prefer.
Enjoy!
