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Bean And Tofu Jambalaya

Veggie.Lover's picture
  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)
  Vinegar 1 Tablespoon
  Chili powder 1 Teaspoon
  Salt 1⁄2 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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1947 Calories from Fat 244

% Daily Value*

Total Fat 29 g44.6%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4255.8 mg177.3%

Total Carbohydrates 335 g111.7%

Dietary Fiber 58.3 g233.1%

Sugars 49.9 g

Protein 87 g173.4%

Vitamin A 62.1% Vitamin C 122%

Calcium 97.5% Iron 89.8%

*Based on a 2000 Calorie diet

Bean And Tofu Jambalaya Recipe