Vegetable Paella with Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 193.2
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 127.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.9 g

View full nutritional breakdown of Vegetable Paella with Tofu calories by ingredient
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Introduction

As a vegetarian, I began to miss one of my favorite dishes: paella. I came across this recipe in Vegetarian Times and it is yummy! As a vegetarian, I began to miss one of my favorite dishes: paella. I came across this recipe in Vegetarian Times and it is yummy!
Number of Servings: 6

Ingredients

    -2 Tbs. olive oi.
    -8 oz.(or more if desired) spicy marinated tofu, finely diced
    -8 oz. crimini mushrooms, sliced
    -2 large carrots, diced (1 cup)
    -1 cup fresh or frozen corn kernels
    -1 14 oz. can diced/chopped tomatoes, drained
    -4 cloves garlic
    -1 cup short-grain brown rice
    -1/8 tsp. saffron, crumbled
    -1 cup fresh or frozen peas
    -1/4 cup lemon juice
    -3 green onions, thinly sliced, for garnish

Directions

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

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

Number of Servings: 6

Recipe submitted by SparkPeople user CTELLIFSON.

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