Tofu Jambalaya

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Celery

  Raw

  ⅓ stalks, large (11 inches long) or 21g

• Onions

  Raw

  ¼ medium or 28g

• Red bell pepper

  Sweet, raw

  ¼ small or 19g

• Yellow peppers

  Sweet, raw

  ¼ pepper, large or 47g

• Green bell pepper

  Sweet, green, raw

  ¼ small or 19g

• Jalapeno peppers

  Raw

  ⅓ pepper or 5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tofu

  Silken, firm, Mori-nu, soy

  2 ½ oz or 71g

• Turkey sausage

  Breakfast links, mild

  2 ½ oz, 1 link or 71g

• Vegetable Stock

  Freshdirect

  ½ cup or 119g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ¼ cup or 60g

• Brown rice

  Long-grain, raw

  ¼ cup or 46g

• Spices Cajun Seasoning

  Compliments

  1 tsp or 4g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Okra

  Raw

  2 oz or 57g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

Directions

1. Heat olive oil in a large sauté pan over medium-high heat. Add celery, onion, bell peppers, jalapeno, and garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft.
2. Add tofu and sausage, and stir to combine. Continue sautéing for an additional 5 minutes, or until the sausage is cooked through.
3. Add the stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. Reduce heat to medium-low, cover, and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
4. Once the rice is tender, add in the okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, about 5 minutes. Remove bay leaf and season the jambalaya with salt, pepper, and hot sauce, if needed. Remove from heat and serve.

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