Bean And Tofu Jambalaya Recipe
Ingredients
Vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, drained
1 (15.8-ounce) can Great Northern beans, drained
1/4 cup low-sodium Worcestershire sauce
1 tablespoon vinegar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
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.
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