Tofu and Sweet Potato Jambalaya
4 servings
Equipment
- skillet 12-inch
- paper towels
Ingredients
- 1 package 14 oz firm tofu packed in water, drained
- 1 tablespoon olive or vegetable oil
- 1 large dark-orange sweet potato peeled, cut into 1⁄2-inch cubes (2 cups)
- 2 cloves garlic finely chopped
- 1 can 14 oz vegetable broth
- 3 ⁄4 cup uncooked regular long-grain rice
- 2 tablespoons Worcestershire sauce
- 1 ⁄4 teaspoon ground red pepper cayenne
- 1 can 15 oz black beans, drained, rinsed
- 12 medium green onions sliced (3⁄4 cup)
Instructions
- Place tofu between 2 layers of paper towels; press gently to remove as much water as possible.
- Cut into 3⁄4-inch cubes.
- In 12-inch skillet, heat oil over medium heat.
- Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown.
- Remove tofu from skillet; set aside.
- In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown.
- Stir in broth, uncooked rice, Worcestershire sauce and red pepper.
- Heat to boiling.
- Reduce heat; cover and simmer 10 minutes.
- Stir in beans.
- Cover; cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed.
- Stir in tofu and onions.
- Cook 1 to 2 minutes or until thoroughly heated.
Notes / Tips / Wine Advice:
Canned beans and tofu stand in for meat, poultry and shellfish, which are widely used in jambalaya recipes. The result—a truly tasty dish that will transport you to the bayou. Take a tip from New Orleans’s nickname, and kick back with a “Big Easy” night when you cook this low-key skillet meal.
Nutritional Information
Calories: 460 kcal