adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tofu and Sweet Potato Jambalaya
0 Likes
Prep Time:
45 minutes
Total Time:
55 minutes
Elevate your French cuisine with a savory tofu and sweet potato skillet dish for a satisfying family dinner!
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)
Instructions:
  • Wrap tofu in paper towels to gently press out excess water, then cut into 3/4-inch cubes.
  • Heat oil in a 12-inch skillet over medium heat. Cook tofu for 6 to 8 minutes, turning frequently, until light golden brown. Remove and set aside.
  • In the same skillet, sauté sweet potato and garlic for 2 to 3 minutes until sweet potato starts to brown. Add broth, rice, Worcestershire sauce, and red pepper. Bring to a boil, then cover and simmer for 10 minutes.
  • Incorporate the beans and cover the mixture, cooking for 8 to 10 minutes until the rice is tender and the liquid is absorbed. Add tofu and onions, stirring and cooking for an additional 1 to 2 minutes until heated through.

Similar Recipes