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Vegetable Paella with Tofu

Posted on March 5, 2022March 5, 2022 by Kiran

Vegetable Paella with Tofu (SERVES 6)

Traditional paella pans are round, shallow, metal pans that let the rice and vegetables cook evenly without getting mushy.

A wok will do the job just as well: The wide mouth lets liquid evaporate, so the rice cooks and the other ingredients steam rather than boil.

2 Tbs. olive oil

2 7-oz. packages spicy marinated tofu, finely diced

8 oz. cremini mushrooms, sliced

2 large carrots, diced (1 cup)

1 cup fresh or frozen corn kernels

1 14-oz. can chopped tomatoes, drained

4 cloves garlic, minced (4 tsp.)

1 cup short-grain brown rice

1⁄8 tsp. saffron, crumbled

1 cup fresh or frozen, thawed peas

¼ cup lemon juice

3 green onions, thinly sliced, for garnish

Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt, if desired. Sauté 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more.

Stir in rice, 2 ¼ 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, if desired.

Vegetable Paella with Tofu

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