Bean And Tofu Jambalaya
|Vegetable cooking spray||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added tomatoes||29 Ounce, undrained and chopped (Two 14 1/2 Ounce Cans)|
|Canned pinto beans||15 Ounce, drained (1 Can)|
|Canned great northern beans||15 3⁄4 Ounce, drained (1 Can)|
|Low sodium worcestershire sauce||1⁄4 Cup (4 tbs)|
|Chili powder||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Long grain rice||3⁄4 Cup (12 tbs), uncooked|
|Firm tofu||6 Ounce, drained and cut into 1/2 inch cubes|
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.