Kelly's Kitchen

I'm going to try to start posting some of my favorite recipes.  I usually take a recipe & alter it some how or sometimes come up with my own crazy concoctions. All are very tasty...and the ones that aren't won't be posted! :)


As always, I highly encourage buying your veggies from your local farmer's market. This not only supports your local farmers, but also supports your local economy and not overseas production.  Call me crazy, but local veggies always seem to just taste better.

So lately, I have been obsessed with sweet potatoes. I have made sweet potato casseroles, baked sweet potatoes, or mashed sweet potatoes. Sweet potatoes make me so happy. I know that sweet potatoes are typically a fall veggie, but I have created some awesome combos with them and can't seem to stop! The following is one of my faves. 

Tofu & Sweet Potato Jambalaya

I was substituting and playing around with a shrimp jambalaya recipe that I had and wanted to create other recipes using different protein packed ingredients and this is what I came up with!

Ingredients: 

1 package firm tofu (14 oz.)

2 sweet potatoes, peeled and cut into 1/2 inch cubes

2 cloves of garlic, or garlic powder (I love garlic so I just add however much until I feel as if there is enough! :)

1 can of broth ( I use veggie broth, but chicken is fine too)

3/4 cup uncooked whole grain rice

1/2 teaspoon of cayenne pepper

1 can of black beans

3/4 cup onion (red or white)

Directions:

1. Drain tofu and cut into 3/4 cubes. I usually drain my tofu by placing paper towels on a plate and pressing to remove water.

2. Heat skillet over medium heat. Cook tofu in oil for 6-8 min, until golden brown. Remove and set aside.

3. Add sweet potato and garlic to skillet, cook 2-3 min until SP starts to brown. Stir in broth, rice, and cayenne. Heat to boiling, reduce heat. Cover & simmer for 10 min.

4. Stir in beans. Cover and cook for 8-10 min, stirring here and there. Make sure rice is tender and liquid is absorbed. You don't want it to be soupy! Stir in tofu and onions last and cook for 1-2 min.

Serve with fresh veggie/salad or eat a bowl by itself! Enjoy  and let me know what you think! :)