Best Tofu And Sweet Potato Jambalaya Recipes

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

TOFU AND SWEET POTATO JAMBALAYA

Tofu and Sweet Potato Jambalaya image

Number Of Ingredients 0

Ingredients

Steps:

1. Drain tofu cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet set aside.3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling reduce heat. Cover and simmer 10 minutes.4. Stir in beans. Cover and 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: 1 Serving (about 1 1/2 cups): Calories 390 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 74g (Dietary Fiber 10g) Protein 18g % DAILY VALUE: Vitamin A 100% Vitamin C 14% Calcium 18% Iron 44% DIET EXCHANGES: 4 Starch 3 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.