Tofu And Sweet Potato Jambalaya Recipes
TOFU AND SWEET POTATO JAMBALAYA
Add something flavorful to your family's French cuisine night! Serve tofu and sweet potato - a hearty skillet meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 3/4-inch cubes.
- In 12-inch skillet, heat oil over medium heat. Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.
- In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, uncooked rice, Worcestershire sauce and red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
- Stir in beans. Cover; cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.
Nutrition Facts : Calories 470, Carbohydrate 74 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 13 g, TransFat 0 g
VEGAN SWEET POTATO AND TOFU SOUP
I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.
Provided by Val N.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
- Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 21.2 g, Fat 24.7 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 4.2 g, Sodium 422.7 mg, Sugar 4.2 g
SWEET POTATO, TOFU, GINGER AND CURRY SOUP (VEGAN)
Hearty and healthy soup with all fresh and organic ingredients. Easy to make and full of goodness! enjoy!
Provided by dorika 2
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook the sweet potatoes in boiling water.
- Steam the carrots till medium hard.
- Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
- add chopped Pepper and steamed carrots.
- when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
- Add the tofu. stir well.
- Now Ground all of them together till you get a smooth texture.
- add salt and pepper to taste.
- Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
- serve with fresh coriander and sour cream. great for home freezing.
Nutrition Facts : Calories 161.3, Fat 6.3, SaturatedFat 1, Sodium 59.8, Carbohydrate 22.3, Fiber 4.5, Sugar 5.3, Protein 6.2
TOFU AND SWEET POTATO JAMBALAYA
Number Of Ingredients 0
Steps:
- 1. Drain tofu cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet set aside.3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling reduce heat. Cover and simmer 10 minutes.4. Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 390 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 74g (Dietary Fiber 10g) Protein 18g % DAILY VALUE: Vitamin A 100% Vitamin C 14% Calcium 18% Iron 44% DIET EXCHANGES: 4 Starch 3 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
VEGAN TOFU AND SWEET POTATO CURRY
This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.
Provided by Éric Jouan
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
- Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 43.8 g, Fat 7.1 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 376.5 mg, Sugar 13.1 g
VEGAN JAMBALAYA
Delicious. You'll never miss the meat.From The Giant Book of Tofu Cooking. The cooking and prep times don't include the time to freeze and thaw the tofu. I usually keep a block of tofu in my freezer so it only needs to be thawed.
Provided by Dreamer in Ontario
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan, saute the pepper, onion, tomato, mushrooms, eggplant, zucchini, celery and garlic in oil for 10 minutes or until vegetables are tender-crisp.
- Reduce heat and stir in remaining ingredients except the rice.
- Simmer, uncovered, for 20 minutes, stirring frequently.
- Serve over hot rice and garnish with the scallions.
Nutrition Facts : Calories 868, Fat 16.3, SaturatedFat 2.9, Sodium 228.9, Carbohydrate 157.5, Fiber 11.3, Sugar 7.2, Protein 25.3
MISO ROASTED TOFU WITH SWEET POTATO
A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
- Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
- Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.
Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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