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Vegan Paella With Smoked Tofu

This vegan version of paella uses short-grain brown rice and smoked tofu for a healthier dish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 451 kcal
Course: Main Course
Cuisine: Mediterranean , American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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

% 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.