Vegetable paella with tofu
6 servings
50 minutes
Vegetable paella with tofu is a modern interpretation of the traditional Spanish dish, rich in Mediterranean flavors and aromas. In this recipe, tender tofu replaces meat, acquiring an appetizing golden crust, while saffron gives the dish a characteristic sunny hue. Mushrooms add depth of flavor, and fresh vegetables provide sweetness and juiciness. A light tang from lemon juice and fresh green onions complete the flavor composition, giving the paella freshness. This dish is not only nutritious but also perfect for vegetarians. It will adorn any table and provide a sense of warm Spanish atmosphere. Vegetable paella with tofu pairs wonderfully with a glass of white wine and warm conversations at family dinners.
1
Heat oil in a wok over medium heat. Add tofu and salt. Fry for 10 minutes until golden brown, stirring occasionally.
- Olive oil: 2 tablespoons
- Tofu: 210 g
2
Add mushrooms and sauté for 4-5 minutes until they release juice and start to turn golden.
- Button mushrooms: 240 g
3
Add carrots, corn, tomatoes, and garlic and sauté for another 2 minutes. Add rice, 2 1/4 cups of water, and saffron.
- Carrot: 2 pieces
- Fresh corn: 1 glass
- Tomatoes: 420 g
- Garlic: 4 cloves
- Brown rice: 1 glass
- Saffron: 0.1 teaspoon
4
Bring to a boil. Reduce heat to low, cover, and let simmer for 40 minutes until the liquid evaporates.
5
Pour the peas on top (do not stir), cover with a lid and let it simmer for 1-2 minutes. Remove from heat, add lemon juice and green onions. Season with salt and pepper to taste.
- Green peas: 1 glass
- Spring onion: 3 stems
