Tofu With Rice and Black Eyed Peas |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I converted this from a chicken ricipe and eliminated most of the fat as well. It has a slight bite to it from the red pepper flake and a hint of chicken from the seasonings. An excellent choice if you are vegetarian or just trying to reduce calories and fat while increasing nutrition. Ingredients:
water, for steaming |
1 red onion, chopped |
2 garlic cloves, minced |
14 ounces firm tofu (pressed for 30 minutes) |
1/2 teaspoon poultry seasoning |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/4 teaspoon red pepper flakes |
1 teaspoon thyme |
3/4 cup uncooked long grain rice |
1 teaspoon chicken bouillon |
1 (15 ounce) can black-eyed peas, drained |
Directions:
1. Pour broth and enough water to make 2 cups into small pot. Add bouillon, rice, red pepper flakes, thyme and salt. Bring mixture to a boil over high heat. Reduce heat, cover and cook according to package directions.
2. Combine onion and garlic in a bowl with small amount of water, cover with plastic wrap and microwave for 3 minutes.
3. Cube tofu and season with poultry seasoning, salt and pepper. Saute in skillet coated with vegetable spray until lightly browned.
4. Stir the onion and garlic into the tofu and continue cooking about 5 minutes.
5. Add rice and black eyed peas to skillet with tofu and reduce heat to low. Cover and cook about 10 minutes. Do not allow it to become too dry, add a small amount of water or chicken bouillon if needed to maintain a slightly moist one-dish-meal appearance.
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