Barbecue Tofu with Cajun Rice
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 650 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 3 grams
- Protein
- 15 grams
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 650 milligrams
- Carbohydrates
- 60 grams
- Dietary Fiber
- 3 grams
- Protein
- 15 grams
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.
