Roasted Tofu Jambalaya February Recipe

Roasted Tofu and Jambalaya

Ingredients

2.5 lbs. Tofu, Firm, ½” Diced

1Tbsp Oil, Blended

I tsp Cajun Seasoning.

2Tbsp Oil, Blended

8 oz. Onions, ½” diced.

3 oz. celery, ½” diced.

3 oz. Carrots, ½” diced.

3 oz. Peppers, ½” diced.

1 Tbsp. Garlic Puree

½ cup Tomato Paste

2 tsp. Thyme, Dried

2 tsp. Oregano, Dried

2Tbsp. Cajun Seasoning.

24 oz. Tomatoes, Canned, diced in juices.

1 ½  cups water

2 oz. Corn, whole Kernel, Frozen – thawed

5 oz. Okra, Frozen, cut

8 oz. Beans, Kidney, cooked.

1 Tbsp. Chiles, Green, Canned, diced

1 tsp.  Worcestershire

2 tsp. Juice, Lemon

2 oz. Scallions, ¼” diced.

2 oz. Parsley, chopped

Directions

The day before, toss diced Tofu, in a little oil, season with Cajun seasoning, Spread onto a baking tray and   roast at 350*F for about 15 minutes till golden in color.  Chill and reserve.

In a medium pot, heat oil, add Diced vegetables and garlic, and   sauté for a few minutes to caramelize   the onions. After 5 minutes, Add tomato paste, and stir into vegetables as they caramelize.

Add dries herbs and Cajun spices. Add diced tomatoes in juices and water. Stir to release from bottom of pot, and bring to a simmer for 5 minutes to cook the vegetables.

Add   Corn, Beans, Okra, and Green Chiles, Roasted Tofu, and stir into   vegetables. Allow to simmer for   five more minutes to heat all components.

Add Worcestershire, lemon juice, chopped parsley and   scallions, stir in well and taste before turning off heat.

Here at Project Open Hand, we would probably serve 12 oz. of this Roasted Tofu & Veg. Jambalaya Dish with 6 oz. Scallion Brown Rice and Roasted Broccoli & Cauliflower.

Nutritional content

Calories            281 kcal                       Protein            16.2 gm                                   Sodium            405 mg

Carbs                23.3 gm                                    Fat                   15.0 gm                                    Calcium            260 mg