Tofu and Sweet Potato Jambalaya

 

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)

• 1 Place tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 3/4-inch cubes.
• 2 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.
• 3 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.
• 4 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.