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

  Dried

  1 leaf or 0.2g

• 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, gently press to remove excess moisture, and cut into 1/2-inch cubes.
2. Warm the olive oil in a large sauté pan over medium-high heat. Add the celery, onion, red, yellow, and green bell peppers, jalapeño, and garlic; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the tofu and cook until lightly browned in spots, about 5 minutes.
4. Add the vegetable broth, tomatoes, brown rice, Cajun seasoning, bay leaf, thyme, and a pinch of cayenne. Bring to a gentle simmer, reduce heat to medium-low, cover, and cook until the rice is tender, 35–40 minutes, stirring occasionally. If the pan looks dry before the rice is done, add a splash of broth or water.
5. Stir in the okra, cover, and simmer until tender, about 5 minutes.
6. Remove the bay leaf. Season to taste with salt, black pepper, and hot sauce. Serve hot.