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  • Writer's pictureElan Dakota Halpern

Tofu and Sweet Potato Jambalaya

Updated: Nov 11, 2019

Yield: ~1 hotel pan


  • 6 lbs. firm tofu, cut into large cubes

  • ¾ cup olive oil

  • 12 large sweet potatoes, peeled and cut into ½ inch chunks

  • 10 garlic cloves, minced

  • 9 cups vegetable oil

  • 6 cups uncooked white rice

  • ¾ cup Worcestershire sauce

  • 1 tbsp. cayenne pepper

  • 5 15-ounce cans black beans, drained, rinsed

  • 2 bunches green onions, sliced

  • Salt and pepper to taste


1. In a large pot, heat the oil over medium heat and sauté the onions, garlic, and

peppers, for 5 minutes. Add the rice and sauté another 2 minutes.

2. Stir in the vegetable broth, tomato sauce, and bring to a boil. Add the

remaining ingredients, and return to a boil. Cover, reduce the heat and

simmer for about 45 minutes, or until the rice is cooked.

3. Remove bay leaf and serve.

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