Drain tofu and cut into 1-inch-thick slabs. Place in plastic bag and freeze 1 to 2 days.
Thaw tofu in microwave 2 to 3 minutes or at room temperature about 4 hours. Drain and squeeze out excess moisture with your hands. Cut into 1/2-inch cubes; set aside.
Drain tomatoes, reserving juice. In large glass measuring cup, combine reserved juice with enough water to equal 2 1/2 cups. Set tomatoes and juice mixture aside.
In large, heavy pot, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, until lightly browned, about 3 minutes. Add reserved tomatoes and juice mixture, bell peppers, celery, half of the parsley, bay leaves, liquid smoke, thyme, salt and cayenne. Mix well and bring to a boil. Stir in tofu cubes and rice. Cover, reduce heat to low and simmer until rice is tender, about 45 minutes.
Remove from heat and let stand, covered, 10 minutes. Discard bay leaves; stir in remaining parsley. Season with freshly ground pepper and hot sauce if desired to taste. Serve hot.