Ingredients

300g

basmati rice

2 x 280g

packs of firm tofu (we used The Toff Co Naked Tofu)

2 tbsp

cornflour

1 tbsp

Steenbergs Creole Rub

2 tbsp

rapeseed oil

onion, finely chopped

green pepper, finely chopped

sticks celery, finely chopped

garlic cloves, crushed

sprigs of fresh thyme, leaves picked and chopped

1 tbsp

tomato puree

1 tbsp

light soy sauce

2 tsp

Steenbergs Cajun Ragin' spice mix

1 tsp

Steenbergs smoked paprika

400g

tin kidney beans, drained and rinsed

500ml

vegetable stock, made with 1 stock cube or 1-2 tsp vegetable bouillon

Steenbergs organic bay leaves

to serve

lime wedges

We’ve used the delicious Creole Rub on crispy baked tofu and served it with a vegetarian version of ‘dirty rice’, a classic cajun dish. We’ve added soy sauce which isn’t traditional but adds a delicious depth of flavour.

Serves 4

Prep time: 15 mins Cook time: 30 mins

Method

Start by soaking the rice in a bowl of cold water for 20 mins.
Preheat your oven to 220°C, 200°C fan, gas mark 7.
Pat the tofu dry, chop into roughly 2cm pieces, add to a bowl and toss with the cornflour, Creole Rub and 1tbsp oil. Line a wide baking tray with baking paper and spread the tofu pieces out on it.
Bake the tofu for 25-30 mins, turning half way through, until golden brown and crispy all over.
Heat the remaining oil in a large saucepan with a tight fitting lid. Add the onion, pepper and celery and cook, stirring, until softened, 5-6 mins.
Add the garlic cloves, thyme, tomato puree, soy sauce, Cajun Ragin’ spice mix and smoked paprika and cook for a further 2 minutes, until aromatic.
Drain and rinse the rice in a sieve, then add this to the pan with the kidney beans, stock and bay leaves. Season with salt and pepper then bring to a simmer. Once simmering, cover with a lid and cook over low heat until all the liquid is absorbed, 12-15 mins, then remove from the heat and leave to steam for 10 mins.
Divide the rice between bowls and top with the tofu and serve with lime wedges.