Tofu Jambalaya
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 213.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 795.8 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 3.3 g
- Protein: 9.7 g
View full nutritional breakdown of Tofu Jambalaya calories by ingredient
Introduction
Recipe from FatFreeVeganKitchen Blog Recipe from FatFreeVeganKitchen BlogNumber of Servings: 6
Ingredients
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1 lb extra-firm tofu, frozen and defrosted
1 lg. onion, chopped
1 bell pepper, chopped (green and/or red)
2 ribs celery, chopped
3 cloves garlic, chopped
1 cup white rice
1 can diced tomatoes (28 ounces)
1/2 cup tomato juice or water
1 1/2 tsp chili powder
1 tsp chipotle chili powder
1 tsp salt
1 tsp thyme
1/2 tsp Liquid Smoke seasoning
cayenne and black pepper to taste
Directions
Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside.
Oil or spray a large, non-stick pot with a light coating of olive oil. Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir.
Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed.
6 servings.
Per Serving:
Number of Servings: 6
Recipe submitted by SparkPeople user EJORDANE.
Oil or spray a large, non-stick pot with a light coating of olive oil. Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir.
Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed.
6 servings.
Per Serving:
Number of Servings: 6
Recipe submitted by SparkPeople user EJORDANE.
Member Ratings For This Recipe
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RAPUNZEL53
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