Bean And Tofu Jambalaya Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Whole tomatoes | 2 Can (10oz), undrained | |
| Pinto beans | 1 Can (10oz), drained | |
| Great northern beans | 1 Can (10oz), drained | |
| 1/4 cup low-sodium Worcestershire sauce | ||
| Vinegar | 1 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/2 Teaspoon | |
| Sage | 1/2 Teaspoon, rubbed | |
| Ground red pepper | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
| 3/4 cup long-grain rice, uncooked | ||
| 6 ounces firm tofu, drained and cut into 1/2-inch cubes | ||
Directions
Coat a large saucepan with cooking spray; place over medium-high heat until hot.
Add onion, green pepper, and garlic; saute until tender.
Add tomatoes and next 11 ingredients; stir well.
Bring mixture to a boil; stir in rice.
Cover, reduce heat, and simmer 20 minutes.
Add tofu, stirring gently; cover and cook an additional 5 minutes or until rice is tender.
Add onion, green pepper, and garlic; saute until tender.
Add tomatoes and next 11 ingredients; stir well.
Bring mixture to a boil; stir in rice.
Cover, reduce heat, and simmer 20 minutes.
Add tofu, stirring gently; cover and cook an additional 5 minutes or until rice is tender.
Chef
