Roasted Tofu and Jambalaya
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
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.
Calories 281 kcal Protein 16.2 gm Sodium 405 mg
Carbs 23.3 gm Fat 15.0 gm Calcium 260 mg