Not a true jambalaya, this vegetarian delight has the look and taste, but cooks in a fraction of the time. It's a zesty, low-fat, one-dish meal that's incredibly quick to prepare if you have cooked rice and cooked or canned beans on hand.

-Alan Wagener

• 1 lb. tofu, cut in 1/2 in. cubes
• 1 small-medium onion, chopped
• 2-3 cloves (not whole bulbs!) garlic, minced
• 2 tsp. Tamari soy sauce
• 4-6 fresh plum tomatoes, cut in 1 in. chunks
• 1 1/2 -2 cups cooked red beans
• 1/3 cup chunky salsa (mild to hot, depending on your taste)
• 3/4 cup fresh cilantro or flat-leaf (Italian) parsely, chopped
• 2 tsp. extra virgin olive oil
• 1/2 cup water or veg. stock
• 1 qt. cooked brown rice

Saute the the onions and tofu in the olive oil and Tamari over medium-high heat, adding water/stock as necessary, until the onions become translucent and the liquid begins to dry up. Now, add the rest of the ingredients, except for the rice. Use enough tomatoes to keep the mix moist enough that it won't scorch, but dry enough so that it won't become too watery.

When the tomatoes begin to soften, add the rice, stir well, cover the pot, and remove from the heat. Allow it to set for a minute or two, no longer, Serve immediately. The tomatoes should still have some firmness and be bright red. The parsely/cilantro should still be bright green in color.