Tofu And Sweet Potato Jambalaya Recipes

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VEGAN SWEET POTATO AND TOFU SOUP



Vegan Sweet Potato and Tofu Soup image

I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.

Provided by Val N.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons vegan margarine (such as Earth Balance®)
1 cup peeled and cubed sweet potato
3 cups vegetable broth
1 cup dried tofu, broken up
1 tablespoon garlic powder
½ teaspoon dried basil
¼ teaspoon ground thyme
¼ teaspoon dried rosemary

Steps:

  • Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
  • Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 21.2 g, Fat 24.7 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 4.2 g, Sodium 422.7 mg, Sugar 4.2 g

VEGAN TOFU AND SWEET POTATO CURRY



Vegan Tofu and Sweet Potato Curry image

This simple vegan curry with sweet potatoes, tomatoes, peas, and tofu is easy to make and checks all the food group boxes.

Provided by Éric Jouan

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 12

1 tablespoon sunflower oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger root
4 cups peeled and cubed sweet potatoes
1 tablespoon mild curry powder
1 (14.5 ounce) can diced tomatoes
½ cup warm vegetable stock
½ (10 ounce) package frozen peas
salt and freshly ground black pepper to taste
9 ounces firm tofu, cubed
1 sprig fresh mint, leaves picked

Steps:

  • Heat oil in a large saucepan over medium heat and cook onion, garlic, and ginger, stirring often, until soft and translucent, about 5 minutes. Add sweet potatoes and cook for an additional 3 minutes. Dust with curry powder and cook for 30 seconds.
  • Stir tomatoes and their juices into the pot. Add vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook until sweet potatoes are soft, 12 to 15 minutes. Add peas and simmer for another 5 minutes. Season with salt and pepper. Stir in tofu and carefully mix together. Heat for 3 minutes. Garnish with fresh mint leaves.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 43.8 g, Fat 7.1 g, Fiber 8.2 g, Protein 11 g, SaturatedFat 0.9 g, Sodium 376.5 mg, Sugar 13.1 g

TOFU AND SWEET POTATO JAMBALAYA



Tofu and Sweet Potato Jambalaya image

Add something flavorful to your family's French cuisine night! Serve tofu and sweet potato - a hearty skillet meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 10

1 package (14 oz) firm tofu packed in water, drained
1 tablespoon olive or vegetable oil
1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (2 cups)
2 cloves garlic, finely chopped
1 can (14 oz) vegetable broth
3/4 cup uncooked regular long-grain rice
2 tablespoons Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne)
1 can (15 oz) black beans, drained, rinsed
12 medium green onions, sliced (3/4 cup)

Steps:

  • Place tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into 3/4-inch cubes.
  • In 12-inch skillet, heat oil over medium heat. Add tofu; cook 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.
  • In same skillet, cook sweet potato and garlic 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, uncooked rice, Worcestershire sauce and red pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes.
  • Stir in beans. Cover; 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.

Nutrition Facts : Calories 470, Carbohydrate 74 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 13 g, TransFat 0 g

VEGAN SWEET POTATO-TOFU BAKE



Vegan Sweet Potato-Tofu Bake image

This is an amazing little recipe from "The Tofu Book: New American Cuisine" by John Paino and Lisa Messinger. I vary it slightly by using vegan margarine instead of oil and topping it with nuts and vegan marshmallows. A fabulous treat that's good for you : ) !

Provided by Veggie Girl NYC

Categories     Yam/Sweet Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb soft tofu
4 medium sweet potatoes or 4 medium yams
1/2 cup pure maple syrup
2 tablespoons vegan margarine (I use Soy Garden)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger (try to use fresh!)
chopped pecans
vegan marshmallows

Steps:

  • Scrub sweet potatoes/yams and cook until tender. (I microwave mine on high for about 10 minutes, or until a fork goes in easily.) Let sit until cool enough to handle. Peel and cut into small chunks.
  • Place cooked sweet potatoes/yams into a blender or food processor, along with all other ingredients. Process until smooth.
  • Pour into a casserole dish and top with pecans/marshmallows, if desired.
  • Bake at 350 degrees F for about 20 minutes until heated through.

TOFU AND SWEET POTATO JAMBALAYA



Tofu and Sweet Potato Jambalaya image

Number Of Ingredients 0

Steps:

  • 1. Drain tofu cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.2. Heat 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. Add 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. Stir 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.NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 390 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 74g (Dietary Fiber 10g) Protein 18g % DAILY VALUE: Vitamin A 100% Vitamin C 14% Calcium 18% Iron 44% DIET EXCHANGES: 4 Starch 3 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MISO ROASTED TOFU WITH SWEET POTATO



Miso roasted tofu with sweet potato image

A blend of miso and mirin give this extra-special tofu dish added depth of flavour. This simple vegan main course is flavourful, fresh and filling

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 9

400g firm tofu , drained
100g fine green beans
2 tbsp olive oil
2 tbsp black or white sesame seeds , toasted
2 large sweet potatoes
2 spring onions , finely sliced
3 tbsp white miso (if you can't find it, use 2 tbsp brown miso paste)
3 tbsp mirin
3 tbsp lime juice

Steps:

  • Heat oven to 200C/180C fan/gas 6. Wrap the tofu in kitchen paper, place in a shallow dish and put a heavy plate on top to help squeeze out the water. When the paper is wet, replace with another wrapping and weigh down again. Chop the tofu into medium cubes (about 2.5cm). In a small bowl, mix the dressing together with a whisk.
  • Boil the beans for 1 min, then drain, rinse in cold water and set aside. Line a baking tray with parchment, spread out the tofu and pour over half the dressing. Sprinkle the sesame seeds on top and mix well. Bake for 20-25 mins until golden and crisp. Meanwhile, cut the sweet potatoes in half, place in a bowl, cover with cling film and microwave for 10-15 mins until very soft.
  • Mash the sweet potato and serve in bowls with the tofu, green beans, the dressing poured over and some spring onions sprinkled on top.

Nutrition Facts : Calories 628 calories, Fat 24 grams fat, SaturatedFat 4.8 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 41 grams sugar, Fiber 12 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium

SHEET-PAN CRISP TOFU AND SWEET POTATOES



Sheet-Pan Crisp Tofu and Sweet Potatoes image

Tossing marinated tofu squares in cornstarch before roasting makes them wonderfully crunchy and brown. Here, the tofu is cooked alongside spears of sweet potato, which are soft and silky against the crisp squares. A tamari-honey dressing spiked with rice wine vinegar acts both as marinade for the tofu and sauce for the finished dish. Then quick-pickled scallions and hot sesame oil make for a bright and spicy garnish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices
2 tablespoons peanut oil, plus more as needed
2 tablespoons tamari
1 1/2 teaspoons honey
1 tablespoon plus 1 teaspoon rice wine vinegar
1 tablespoon cornstarch
4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
4 scallions, cut into 3-inch pieces and thinly sliced lengthwise
Large pinch of sugar
1/2 cup cilantro leaves
Hot sesame chile oil, or red-pepper flakes, for serving
Salted, roasted peanuts, for serving (optional)

Steps:

  • Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
  • In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
  • On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
  • Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
  • Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
  • To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 843 milligrams, Sugar 10 grams

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