Vegan Paella With Smoked Tofu
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
451 kcal
-
Course
Main Course
-
Cuisine
Mediterranean, American
Vegan Paella With Smoked Tofu
Report
This vegan version of paella uses short-grain brown rice and smoked tofu for a healthier dish.
Share:
Ingredients
- 3 tablespoons olive oil
- 1 small red onion finely diced
- 1 small red bell pepper sliced into strips
- 1 small yellow bell pepper sliced into strips
- 1 small green bell pepper sliced into strips
- 1 small fennel bulb sliced into strips
- 1 large carrot peeled and sliced diagonally
- 3 garlic cloves peeled and thinly sliced
- 2 bay leaves
- ½ teaspoon sweet smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 cup short-grain brown rice
- 4 ounces smoked tofu cubed
- ½ cup good quality dry sherry
- 1 teaspoon saffron threads
- 2 ½ cups hot vegetable broth
- 12 mini plum tomatoes halved
- ½ cup frozen peas
- ¼ cup flat-leaf parsley chopped
- 1 lemon sliced into wedges
Add to Shopping List
Instructions
- Heat the olive oil in a large cast-iron or nonstick skillet (or paella pan, if you have one) over medium heat. When the oil is hot, add the red onion and sauté for 3-5 minutes, stirring frequently.
- Add the peppers, fennel, and carrot and continue to sauté for 5-6 minutes, until the veggies are softened and the onion is slightly golden. Add the garlic and cook for another minute.
- Add the bay leaves, smoked paprika, turmeric, and cayenne to the vegetables and stir well to combine, and then add the rice and cubed tofu and cook, stirring constantly, for 2 minutes.
- Add the sherry and the saffron threads and stir to combine. Bring the liquid to a boil, and allow it to simmer for a minute, until reduced by about half, then add the vegetable broth.
- Reduce the heat to low, cover with a lid or foil, and let the mixture simmer for approximately 30 minutes. Do not stir the rice. After 30 minutes, remove the lid or foil, and test the rice without stirring the rice and vegetables too much. Add a bit of salt to the paella if needed.
- Scatter the halved tomatoes and peas over the top and replace the lid. Leave the mixture to rest for 10-15 minutes. At this point the rice should be cooked — some of the bits on top may have a bit of crunch left but as long as the majority of the rice is well cooked that's okay.
- Remove the cover and sprinkle with parsley. Serve hot with lemon wedges on the side.
Notes
- If you don't have sherry you could substitute some white vermouth or even white wine in a pinch, but I really do think it's worth getting your hands on some sherry for the overall effect.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
69g
(23%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Sodium
651mg
(27%)
Potassium
1232mg
(35%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
6229IU
(125%)
Vitamin C
179mg
(199%)
Calcium
144mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 69g | 23% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 651mg | 27% |
| Potassium | 1232mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 6229IU | 125% |
| Vitamin C | 179mg | 199% |
| Calcium | 144mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Seafood quinoa or quinoa paella {Quinua marinera}
South American, American, Ecuadorian
4.9
(105 reviews)
