Tofu With Rice and Black Eyed Peas
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.
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INGREDIENTS
Nutrition-
- 1
- 2
- 14
- 1⁄2teaspoon poultry seasoning
- 1⁄2teaspoon black pepper
- 1⁄4teaspoon salt
- 1(14 1/2 ounce) can reduced-sodium chicken broth
- 1⁄4teaspoon red pepper flakes
- 1teaspoon thyme
- 3⁄4cup uncooked long grain rice
- 1teaspoon chicken bouillon
- 1
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DIRECTIONS
- 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.
- Combine onion and garlic in a bowl with small amount of water, cover with plastic wrap and microwave for 3 minutes.
- Cube tofu and season with poultry seasoning, salt and pepper. Saute in skillet coated with vegetable spray until lightly browned.
- Stir the onion and garlic into the tofu and continue cooking about 5 minutes.
- 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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