Vegetable Paella with Tofu
The Picky Eater
The Picky Eater
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Ingredients

  • 1 cup cooked brown rice (about 1/4 cup dry)
  • 1/8 tsp saffron, crumbled
  • 1 tsp olive oil (you can also use grapeseed or canola).
  • 1 7- oz. pkg. spicy marinated tofu, finely diced (I used Trader Joe’s Baked Tofu – see picture below)
  • 8 oz cremini mushrooms, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1 cup fresh or frozen corn kernels
  • 1 14- oz. can chopped or diced tomatoes, drained
  • 4 cloves garlic, minced (4 tsp.)
  • 4 oz vegetable broth
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp smoked paprika
  • Salt & pepper to taste (don’t skimp on this – it’s critical for seasoning the recipe!)
  • 1/8 tsp cayenne (you can add a little more if you like it spicy)
  • 1 cup fresh or frozen peas, thawed
  • 1/4 cup fresh lemon juice
  • 3 green onions, thinly sliced, for garnish
  • 1 cup cooked brown rice (about 1/4 cup dry)
  • 1/8 tsp saffron, crumbled
  • 1 tsp olive oil (you can also use grapeseed or canola).
  • 1 7- oz. pkg. spicy marinated tofu, finely diced (I used Trader Joe’s Baked Tofu – see picture below)
  • 8 oz cremini mushrooms, diced
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 1 cup fresh or frozen corn kernels
  • 1 14- oz. can chopped or diced tomatoes, drained
  • 4 cloves garlic, minced (4 tsp.)
  • 4 oz vegetable broth
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp smoked paprika
  • Salt & pepper to taste (don’t skimp on this – it’s critical for seasoning the recipe!)
  • 1/8 tsp cayenne (you can add a little more if you like it spicy)
  • 1 cup fresh or frozen peas, thawed
  • 1/4 cup fresh lemon juice
  • 3 green onions, thinly sliced, for garnish

Instructions

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