TOFU AND SWEET POTATO JAMBALAYA

Tofu and Sweet Potato Jambalaya image

Add something flavorful to your family's French cuisine night! Serve tofu and sweet potato - a hearty skillet meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

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)

Steps:

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 heated through.

Nutrition Facts : Calories 470, Carbohydrate 74 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 13 g, TransFat 0 g