Tofu and Sweet Potato Jambalaya

Ingredients

• •14 oz firm tofu
• •1 tablespoon olive oil
• •1 large sweet potato, peeled and cut into 1/2-inch cubes
• •2 clove garlic, finely chopped
• •2 cup vegetable broth
• •3/4 cup uncooked regular long-grain white rice
• •2 tablespoon Worcestershire sauce
• •1/4 teaspoon ground red pepper
• •1 can black beans (15 oz), rinsed and drained
• •12 medium green onions, sliced

Steps

1. 1Drain tofu; cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.
2. 2Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.
3. 3Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
4. 4Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.