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A black bowl filled with a stew of red beans and rice with tofu sausage crumbles, sliced scallions, and parsley.
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5 from 1 vote

Vegan Red Beans and Rice with Tofu Sausage

Vegan red beans and rice with tofu sausage recreates a traditional Cajun recipe with homemade sausage crumbles for a hearty plant-based dinner.
Prep Time25 minutes
Cook Time50 minutes
Marinate Time30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 412kcal
Author: Denise Perrault

Ingredients

Tofu Sausage Crumbles

  • 16 ounces tofu 1 block, firm or extra firm
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fennel seeds or 1 teaspoon ground fennel
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 4 tablespoons tahini
  • ¼ cup soy sauce or Tamari for gluten free
  • 2 tablespoons vegetable broth or water

Ingredients for Red Beans

  • 4 ½ cups cooked red kidney beans 3 - cans
  • 5 cups vegetable broth
  • 1 large onion diced
  • 2, medium green bell peppers diced
  • 4 medium celery stalks diced
  • 4 cloves garlic minced
  • 1 -2 tablespoons chili powder
  • 2 teaspoons thyme
  • 2 teaspoons smoked paprika
  • 2 cups rice cooked according to package directions
  • 6-8 medium green onions thinly sliced (optional)
US Customary - Metric

Instructions

How to Make Tofu Sausage

  • Press the tofu for 15 minutes using a tofu press. Alternatively, place the tofu block on a plate. Cover it with a solid, flat surface. Put something heavy on top to press the tofu. Drain off excess moisture before crumbling it.
  • In a medium shallow bowl, combine all the dry ingredients. Then mix in the tahini, soy sauce, and vegetable broth.
  • Crumble the tofu directly into the bowl and mix the pieces with a spoon or hand until all the crumbles are well-covered.
  • Add the garlic, chili powder, thyme, and smoked paprika. Stir to coat the vegetables (about 30 seconds).
  • Marinate the tofu for 30 minutes or overnight.
  • Preheat the oven to 400 F (200 C).
  • Spread the tofu on a parchment-lined baking tray. Bake for 40-45 minutes until the tofu is firm and slightly crispy.

How to Make Red Beans and Rice

  • In a blender, combine 1 ½ cups of red beans and 5 cups of vegetable broth. Blend to break up the beans. This helps thicken and flavor the broth.
  • Heat a pot to medium and add the onion, green pepper, and celery. Sauté the veggies for about 5 minutes until they start to soften.
  • Add the garlic, chili powder, thyme, and smoked paprika. Stir to coat the vegetables (about 30 seconds).
  • Add the broth-bean puree and the rest of the kidney beans.
  • Bring the pot to simmering and cook for 15 – 20 minutes to combine all the flavors and allow the sauce to reduce.
  • Stir in the sausage and cook for another 5 minutes. (see timing tip).
  • Serve over cooked rice and garnish with sliced green onions or chopped fresh parsley if desired.

Video

Notes

  • To save time, I recommend adding the sausage crumbles at the end of cooking.
    Prep and baking time accounts for making tofu sausage. You can also prepare the tofu sausage a few days in advance. If you do this, you’ll need 20 minutes to prep the red beans and 25 minutes for the cooking time.
  • It is best to store or freeze the red beans and vegan sausage separately from the rice. Rice can get mushy when you reheat it with the rest of the ingredients. Store red beans and sausage for up to 5 days in the fridge or 3 months in the freezer.
    Consider the time you’ll need to cook your rice. You may want to start it before cooking the red beans. Refer to the package directions before finalizing your cooking plans.
  • Prep and baking time accounts for making tofu sausage. You can also prepare the tofu sausage a few days in advance. If you do this, you’ll need 20 minutes to prep the red beans and 25 minutes for the cooking time.
  • Consider the time you’ll need to cook your rice. You may want to start it before cooking the red beans. Refer to the package directions before finalizing your cooking plans.
  • If you substitute tempeh for the tofu, follow our instructions on how to make perfect tempeh crumbles. 

Nutrition

Calories: 412kcal | Carbohydrates: 71g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1069mg | Potassium: 793mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1414IU | Vitamin C: 31mg | Calcium: 107mg | Iron: 5mg