Barbecue Tofu with Cajun Rice

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 1/4 cups converted white rice
  • 1 teaspoon Cajun seasoning
  • Kosher salt
  • 1 14 -ounce package extra-firm tofu
  • 2 bell peppers (1 red, 1 green), thinly sliced
  • Freshly ground pepper
  • 1/4 cup barbecue sauce
  • 2 scallions, chopped
  • 3 tablespoons chopped fresh parsley
Directions
  • Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside.

  • Wrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick.

  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate.

  • Add the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu.

  • Photograph by Justin Walker


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