Tofu Jambalaya

I usually make this with Tofurky vegan sausage but didn't have any so I substituted tofu. I sauteed the tofu a bit in olive oil, smoked paprika, liquid smoke and cayenne for some extra flavor. Worked out deliciously if I do say so myself!

Jambalaya

4 TB olive oil
2 links Tofurky Italian sausage, sliced into chunks OR cubed extra firm tofu
1 large onion, chopped
1 green pepper, chopped
2 ribs celery, sliced
3 cloves garlic, minced
1 1/2 cups white rice
2 cups vegetable broth or water
1 14oz. can diced tomatoes, with juice
1/4 tsp cayenne pepper (or less if you don't want it too spicy.)
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp thyme
salt and pepper to taste

Heat oil in a large pot at medium heat and saute sausage chunks or tofu until browned. Remove sausage and set them aside. Add onion, green pepper, celery and garlic to the pot and saute until slightly softened. Stir in rice and vegetable broth. Add tomatoes to the pot with the juice. Add spices and browned sausage. Bring to a boil. Lower heat to low and simmer covered for 30 minutes or until rice is tender.