Vegan Jambalaya - cooking recipe

Ingredients

12 ounces firm tofu, frozen thawed and diced
2 tablespoons olive oil
1 green bell pepper, seeded and diced
1 onion, diced
1 tomatoes, diced
8 button mushrooms, sliced
1 cup eggplant, diced
1 cup zucchini, diced
1/2 cup celery, sliced
2 garlic cloves, minced
1 1/2 cups canned crushed tomatoes
3/4 cup vegetable stock
1/2 cup okra, chopped
10 broccoli florets
1 tablespoon dry red wine
1 tablespoon dried oregano
1 tablespoon fresh parsley, minced
2 teaspoons fresh thyme, minced
1 -2 teaspoon hot pepper sauce
1/2 teaspoon fresh ground black pepper
1/4 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 cups brown rice or 4 cups white rice, cooked
1/2 cup scallion, chopped

Preparation

In a large saucepan, saute the pepper, onion, tomato, mushrooms, eggplant, zucchini, celery and garlic in oil for 10 minutes or until vegetables are tender-crisp.
Reduce heat and stir in remaining ingredients except the rice.
Simmer, uncovered, for 20 minutes, stirring frequently.
Serve over hot rice and garnish with the scallions.