Tofu Jambalaya
| 2 | tablespoons extra virgin olive oil (EVOO) |
| 1/2 | lb tofu (14 ounces), finely chopped |
| 1 | green pepper, chopped |
| 1 | medium yellow onion, chopped |
| 1 1/2 | cups instant rice, such as Minute brand |
| 1/4 | cup thyme leaves, stripped from stem and finely chopped |
| 1/2 | teaspoon chili powder |
| 1/2 | teaspoon cayenne pepper |
| 3 | cups stewed tomatoes (15 ounces) |
| 1 1/2 | cups chicken broth |
- Pre-heat EVOO in a large pot or Dutch oven over medium-high heat.
- Cook tofu until browned. Add shrimp and cook for about 4 minutes or until they turn pink. Add pepper and onion, and cook until softened, about another 4-5 minutes. Stir in rice and toast for about a minute. Add thyme, chili powder, cayenne pepper, stewed tomatoes and chicken broth and bring to a bubble. Turn down to a simmer, put a lid on and cook for about 15 minutes.
Main Dish, Caribbean
| Nutrition Facts | ||||||
Serving Size 197.7g |
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Amount Per Serving |
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Calories 207 Calories from Fat
48 |
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% Daily Value* |
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Total Fat
5.3g 8%
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Saturated Fat
0.9g 4%
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Cholesterol
0mg 0%
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Sodium
155mg 6%
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Total Carbohydrates
33.6g 11%
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Dietary Fiber
2.5g 10%
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Sugars
2.8g |
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Protein
6.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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