Tofu and Sweet Potato Jambalaya

Ingredients
14 oz firm tofu
1 tablespoon olive oil
2 clove garlic, finely chopped
2 cup vegetable broth
3/4 cup uncooked regular long-grain white rice
2 tablespoon Worcestershire sauce
1/4 teaspoon ground red pepper
1 can black beans (15 oz), rinsed and drained
12 medium green onions, sliced

Instructions:

1. Drain tofu; cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.
2. Heat oil in 12-inch skillet over medium heat. Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown. Remove tofu from skillet; set aside.
3. Add sweet potato and garlic to skillet. Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown. Stir in broth, rice, Worcestershire sauce and red pepper. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
4. Stir in beans. Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in tofu and onions. Cook 1 to 2 minutes or until heated through.