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Hoppin John With Tofu Recipe
|Olive oil||2 Tablespoon|
|Yellow onions||3 Medium, coarsely chopped|
|Sweet green pepper||1 Large, cored, seeded, and cut into 3/4 inch squares|
|Sweet red pepper||1 Large, cored, seeded, and cut into 3/4 inch squares|
|Garlic||3 Clove (15 gm), minced|
|Water||1 3⁄4 Cup (28 tbs)|
|Quick cooking white rice||3⁄4 Cup (12 tbs)|
|Frozen black eyed peas||20 Ounce, unthawed (Two 10 Ounce Each Packages)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Red wine vinegar||2 Teaspoon|
|Firm tofu||1 Pound, cut into 3/4 inch cubes|
Serving size: Complete recipe
Calories 3293 Calories from Fat 555
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 10.4 g51.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3387.4 mg141.1%
Total Carbohydrates 507 g169.1%
Dietary Fiber 76.7 g306.8%
Sugars 10.9 g
Protein 191 g381.6%
Vitamin A 163.3% Vitamin C 562.3%
Calcium 141.3% Iron 369.1%
*Based on a 2000 Calorie diet
Add the onions, green and red peppers, and garlic, and saute, stirring occasionally, for 5 minutes or until soft.
Transfer to a bowl and set aside.
Pour 3/4 cup of the water into the skillet and bring to a boil over high heat.
Add the rice, cover, and remove from the heat; let stand for 5 minutes, then transfer to the bowl.
Pour the remaining water into the skillet and bring to a boil over moderate heat.
Add the peas, salt, black pepper, and red pepper flakes, then return to a boil.
Reduce the heat to low, cover, and simmer for 35 minutes or until the peas are almost tender.
3 Stir in the mustard, vinegar, tofu, and reserved vegetables and rice.
Cover and simmer for 5 minutes or until the peas are tender and the tofu is heated through.