One-Pot Jambalaya-Inspired Tofu
with Tomato RIce
Jambalaya is famous in New Orleans for the ability to pack serious smoky flavours into one colorful pot of rice. Our rendition is popping with green bell peppers, onions, garlic, tomato and tofu.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
2 tbsp
Tomato Sauce Base
1 tbsp
Smoked Paprika-Garlic Blend
(Contains Sulphites)
1 unit(s)
Green Bell Pepper
1 tbsp
Garlic Puree
3 unit(s)
Celery
1 unit(s)
Green Onion
1 tbsp
Chicken Stock Powder
(Contains Soy)
7 g
Cilantro
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Cut celery into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces. Thinly slice green onion, keeping white and green parts separate. Roughly chop cilantro.
Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board (NOTE: You will have two "square" Tofu Steaks). Season tofu with salt, pepper and Smoked-Paprika Garlic Blend.Heat a large non-stick pan over medium high heat. When hot add 1 tbsp (2 tbsp) oil, then tofu. Cook until golden-brown, 2-3 min per side. Transfer tofu to a plate. Set aside. Cover with foil to keep warm.
Add pepper, celery and green onion whites. Cook, stirring often, until tender-crisp, 2-3 min. Add rice and garlic puree. Cook stirring often, until coated, 1 min. Add 1 1/4 cups (2 1/2 cups) water, stock powder and tomato sauce base. Stir to combine.
Bring rice mixture to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender, 14-16 min.**
Add 2 tbsp (4 tbsp) butter to jambalaya, then stir to combine.Divide jambalaya between plates. Top with Tofu.Sprinkle green onions and cilantro over top. (TIP: drizzle your favourite hot sauce over top for an extra kick!)
