Add something flavorful to your family's French cuisine night! Serve tofu and sweet potato - a hearty skillet meal!
package (14 oz) firm tofu packed in water, drained
tablespoon olive or vegetable oil
large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (2 cups)
cloves garlic, finely chopped
can (14 oz) vegetable broth
cup uncooked regular long-grain rice
tablespoons Worcestershire sauce
teaspoon ground red pepper (cayenne)
can (15 oz) black beans, drained, rinsed
medium green onions, sliced (3/4 cup)
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.
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 trip from New Orleans's nickname, and kick back with a "Big Easy" night when you cook this low-key skillet meal.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.