Vegetable Paella with Tofu Recipe | Vegetarian Times Skip to main content

Vegetable Paella with Tofu

Traditional paella pans are round, shallow metal pans that let the rice and vegetables cook evenly without getting mushy. A wok will do the job just as well; the wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
Ingredient Line: 
2 7-oz. pkgs. spicy marinated tofu, finely diced
Ingredient Line: 
8 oz. cremini mushrooms, sliced
Ingredient Line: 
2 large carrots, diced (1 cup)
Ingredient Line: 
1 cup fresh or frozen corn kernels
Ingredient Line: 
1 14-oz. can chopped tomatoes, drained
Ingredient Line: 
4 cloves garlic, minced (4 tsp.)
Ingredient Line: 
1 cup short-grain brown rice
Ingredient Line: 
⅛ tsp. saffron, crumbled
Ingredient Line: 
1 cup fresh or frozen peas, thawed
Ingredient Line: 
¼ cup lemon juice
Ingredient Line: 
3 green onions, thinly sliced, for garnish

Instructions: 

1. Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.

Nutrition Information: 

Calories: 
375
Protein: 
22 g
Total Fat: 
12.5 g
Saturated Fat: 
2 g
Carbohydrates: 
45 g
Cholesterol: 
0 mg
Sodium: 
569 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

Great recipe! Pretty, simple, & delicious. Making it for Cindo de Mayo today. :)

We don't eat rice or tofu so I substituted quinoa and tempeh marinated in olive oil and ground red pepper. This is very tasty!

I added zucchini shreds instead of peas and it was lovely!

Not sure why, but my rice was not even close to being done after 40 minutes. I think next time I might cook the rice ahead of time with vegetable broth and saffron and add it at the end (without the 2 1/4 cups water).

I use plain tofu instead of marinated, veg broth instead of water, and I add in artichoke hearts and green olives.

I cooked the rice ahead of time, to prevent the rice from sticking from previous experience with paellas. The taste is great. Loved the lemon on top.

Tofu Vegetable Spanish Rice

Looks delicious! Love the idea is paella in the winter!

this may make a nice rice, but it is NOT paella… you can do pretty decent vegetarian paella… why not ask someone that knows how to make paella?! i guess it's a matter of cultural respect.