Vegetable Paella with Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.8
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,574.9 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 15.0 g

View full nutritional breakdown of Vegetable Paella with Tofu calories by ingredient
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From Vegetarian Times Website From Vegetarian Times Website
Number of Servings: 6


    2 Tablespoons Olive Oil
    14 oz. package spicy marinated tofu, finely diced
    8 oz. Cremini Mushrooms, sliced
    1 cup carrots, diced
    1 cup fresh or frozen corn kernels
    14 oz. can chopped tomatoes, drained
    4 tsp. garlic, minced
    1 cup short-grain brown rice
    ⅛ tsp. saffron, crumbled
    1 cup fresh or frozen peas, thawed
    ╝ cup lemon juice
    3 medium green onions, thinly sliced, for garnish

    *If you have regular tofu, it can easily be marinated in some tamari or soy sauce, rice vinegar, garic, and red pepper flakes.


1. Heat oil in wok over medium-high heat. Add tofu when ripples appear
in oil, and season with salt. SautÚ 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sautÚ 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
2. Stir in carrots, corn, tomatoes, and garlic, and sautÚ 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.

Makes 6 servings.

285 grams per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user EJORDANE.

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