Freezing tofu gives
it a chewy, spongy texture quite unlike regular tofu. It holds together
well without being fried, cutting down on fat significantly. Freeze the tofu for at least
24 hours before using.
I based this recipe
on a traditional Louisiana recipe for chicken jambalaya. NOTE: You can
leave out the oil and sauté the vegetables and rice in a good, non-stick
skillet to make this dish almost fat-free.
1 lb extra-firm tofu, frozen and defrosted
1 tbsp olive oil
1 lg. onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
3 cloves garlic, chopped
1 cup white rice
1 lg. can tomatoes, chopped in can
1/2 cup tomato juice or water
2 1/2 tsp chili powder
1 tsp salt
1 tsp thyme
a few drops of Liquid Smoke seasoning (optional)
red and black pepper to taste
Prepare the tofu by gently squeezing out the excess water and cutting it into
1/2-inch cubes. Set aside.
In a large,
non-stick pot, sauté vegetables in oil until soft. Add rice near the end and brown slightly. Add
tomatoes, water, chili powder and other seasonings, and stir. Gently stir
in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice
is done and liquid is absorbed.
Copyright © Susan