VEGAN -- Tofu Jambalaya

[Guest guest]

* Exported from MasterCook *

 

Tofu Jambalaya

 

Recipe By :Susan Voisin

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb tofu -- frozen, defrosted and cubed (see note)

1 tbsp olive oil

1 lg. onion -- chopped

1 bell pepper -- chopped

2 ribs celery -- chopped

3 cloves garlic -- chopped

1 cup white rice -- (brown rice will require more liquid and

twice as much cooking time)

1 large can tomatoes -- chopped in can

1/2 cup tomato juice or water

2 1/2 tsp chili powder

1 1/2 tsp salt

cayenne and black pepper to taste

1/2 tsp. liquid smoke flavoring -- (optional)

 

Saute vegetables in oil until soft. Add rice near end and brown slightly. Add

tofu, tomatoes, water, chili powder, and other seasonings. Cover tightly and

put on low heat. Cook for 30 minutes, until rice is done.

 

NOTE: Freeze tofu for at least 24 hours before using. Freezing drastically

changes the texture of tofu.

 

Source:

" http://sbvdesigns.com/veg/recipes/recipes.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 155 Calories (kcal); 9g Total Fat; (50% calories from fat); 11g

Protein; 10g Carbohydrate; trace Cholesterol; 890mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0