Cajun Tofu and Rice

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 16 G., saturated fats 2 G., proteins 15 G., carbohydrates 60 G., fiber 3 G., cholesterol 0 mg, sodium 650 mg, sugar 0 G.

This vegetarian dish uses firm tofu suitable for pan-frying. Remove as much liquid as possible beforehand. The drained tofu is fried in olive oil and tossed with barbecue sauce and pre-roasted bell peppers. Serve with spicy Cajun rice. This is steamed white rice cooked in water with a sautéed onion, celery, garlic, and Cajun seasoning. This mixture infuses the side dish with the unique aromas and flavors of authentic Cajun cuisine.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

400 g of solid tofu
3 tablespoons extra-virgin olive oil
Half an onion, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1 and 1/4 cups parboiled white rice
1 tsp. Cajun seasoning
2 sweet peppers (1 red, 1 green), thinly sliced
1/4 cup barbecue sauce
2 green onions, chopped
3 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, sweet pepper, celery, rice, Cajun seasoning, barbecue sauce, green onions, garlic

Cooking the dish according to the recipe:

In a saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and celery and cook, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute more. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase heat to medium-high; stir in 2 cups water and 3/4 teaspoon salt.
Bring to a boil, then reduce heat to low; cover and simmer until tender, about 15 minutes. Then remove the lid and set the pan aside.

Wrap the tofu in paper towels and place on a plate. Weight it down with a bowl; let it drain for 10 minutes. Cut the tofu in half lengthwise, then slice into 1cm-thick slices.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, paprika, salt, and black pepper to taste. Cook, stirring, until the peppers begin to brown, 4 minutes; remove to a plate.
Add the remaining 1 tablespoon of olive oil and the tofu to the skillet, spreading it in a single layer. Cook until golden brown, about 4 minutes per side. Add the bell pepper, barbecue sauce, and green onions. Stir the parsley into the rice; serve with the tofu on top.

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