Vegetarian Paella with Tofu
6 servings
70 minutes
Vegetarian paella with tofu is a bright and aromatic dish inspired by traditional Spanish cuisine. The origins of paella trace back to medieval Valencia, where it was made from whatever was at hand. In this version, marinated red tofu replaces seafood, acquiring a rich flavor and appetizing texture when sautéed. Saffron gives the dish a golden hue and refined aroma, while mushrooms, tomatoes, and fresh vegetables add juiciness. A light tang from lemon juice refreshes the taste, and green peas add softness. This nutritious and healthy dish is perfect for family dinners or festive gatherings, delighting not only vegetarians but also lovers of rich flavors and colorful European cuisine.
1
In a wok, heat the oil over medium-high heat. When the oil shimmers, add the tofu.
- Olive oil: 2 tablespoons
- Marinated Red Tofu: 200 g
2
Cook for 10 minutes, or until the tofu is brown, stirring occasionally.
3
Add the mushrooms and simmer for another 4-5 minutes, or until the mushrooms release their juice and start to turn brown.
- Champignons: 230 g
4
Add carrots, corn, tomatoes, garlic, and simmer for another 2 minutes. Add rice, pour in 2 ¼ cups of water, and add saffron.
- Carrot: 2 pieces
- Fresh corn: 1 piece
- Canned tomatoes: 400 g
- Finely chopped garlic: 4 cloves
- Brown rice: 1 glass
- Saffron: 1 teaspoon
5
Bring to a boil. Reduce heat to medium, cover the wok with a lid, and let it simmer for 40 minutes or until all the liquid has evaporated.
6
Add the peas, but do not stir, cover with a lid to steam the peas.
- Frozen green peas: 1 glass
7
Remove the lid, pour in lemon juice and add the leek, mix well. Season with salt and pepper.
- Lemon juice: 0.3 glass
- Leek: 3 stems