Combine the seasoning ingredients in a small bowl, stir until well mixed.

Sprinkle the tofu pieces with 2 tablespoons of seasoning.

Add 2 tablespoons of olive oil to a large nonstick skillet or dutch oven over medium high heat. Once the oil is hot, add the tofu cubes to the pan. Cook until golden brown, about 5 minutes per side. Remove the tofu from the pan and set aside.

Reduce the heat to medium. Add another tablespoon of oil and the vegan sausage coins to the pan. Cook and stir occasionally until they are just beginning to brown, about 5 minutes. Remove the sausage from the pan and set aside.

Add the remaining oil, green pepper, onion, and celery to the pan. Continue to cook and stir occasionally until the vegetables are tender, about 5-7 minutes.

Add the garlic, tomato paste, dried thyme, 2 teaspoons of the seasoning and the rice. Cook and stir for 2-3 minutes.

Pour the vegetable broth into the rice mixture. Add the vegan sausage, bay leaf and remaining seasoning. Stir it well to make sure no rice is stuck to the pan. Bring to a simmer. Once it is simmering, reduce the heat to low, cover and cook for 30 minutes or until all of the liquid has been absorbed and the rice is tender. Turn off the heat.

Remove the bay leaves. Fluff the rice and stir in the tofu pieces. Replace the lid and allow it to sit for 10 minutes to warm the tofu.

Garnish with green onions and serve.