nutritional information

Per Serving:

  • 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
Vegan Gluten-Free

Vegetable Paella with Tofu

Vegetable Paella with Tofu

Serves 6

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

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.

September 2008 p.46

you might also like



comments

Tofu Vegetable Spanish Rice

Shirley - 2014-08-30 22:07:39

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.

Claudia Escoto - 2013-09-12 22:24:46

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

KT - 2013-09-08 15:12:59

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).

Carolyn Strickland - 2013-01-17 01:32:40

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

xenia Karantani - 2012-09-05 13:51:22

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!

Brenda - 2012-07-15 00:49:43

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

Elizabeth - 2012-05-05 13:52:32