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.