Tofu and Sweet Potato Jambalaya

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

  • Prep Time 45 min
  • Total Time 55 min
  • Servings 4

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)

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
540mg
540%;
Total Carbohydrate
74g
74%
(Dietary Fiber
9g
9%
  Sugars
13g
13%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
15%;
Calcium
30%;
Iron
35%;
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;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.