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

  1 cloves, minced or 3g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  3 ½ oz or 99g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• 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

  1 pinch or 0.4g

• Okra

  Raw

  ¼ cup or 25g

• 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. Drain the tofu, squeeze out excess water, and cut into 1/2-inch cubes.
2. 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.
3. Add the tofu, and stir to combine, sautéing for an additional 5 minutes.
4. Add the vegetable broth, tomatoes, rice, Cajun seasoning, bay leaf, thyme, and cayenne. Stir to combine, reduce heat to medium-low, cover, and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally.
5. Once the rice is tender, add in the okra and stir to combine. Let the mixture continue to simmer, stirring occasionally, for about 5 minutes.
6. Remove bay leaf and season the jambalaya with salt, pepper, and hot sauce to taste, if needed. Remove from heat and serve.