Vegetable Jambalaya

For tea this evening, I've made vegetable jambalaya. It's a go to meal of mine that I make regularly. It takes a while to make (by my standards anyway) but the end result is worth it! A delicious and healthy meal, and I can take the other portion to work for lunch the next day.

Jambalaya originated in Louisiana, USA, from a mix of African, Spanish and French influences. The version I've made contains onions, peppers, garlic, tofu, rice, chopped tomatoes, vegetable stock, crushed chilli, oregano and paprika.