In a large pot with a tight-fitting lid, combine the black-eyed peas, vegetable stock, the entire block of smoked tofu, chopped onions, and minced garlic.
Bring the mixture to a boil.
Reduce the heat to a steady simmer.
Cook, stirring occasionally, for 1 to 2 hours, or until the beans are tender but not falling apart.
Once the beans are cooked, check the liquid level. You should have about 3 cups (720 ml) remaining. If you have too much, spoon some out; if you have too little, add a bit more stock or water.
Stir in the rice and season with salt and pepper.
Cover the pot, reduce the heat to low, and cook without disturbing for 20 minutes.
Uncover the pot. If any liquid remains, turn the heat to high for a minute to cook it off. Carefully remove the block of tofu and set it on a cutting board. Cube the tofu and return it to the pot.
Gently fluff the rice, beans, and tofu together with a fork.
Add a few dashes of Tabasco if using, taste, and adjust the seasoning as needed.
Place the lid back on and let the dish rest for at least 5 minutes before serving.
