If you’re looking for the perfect meal to please everyone in your family that happens to taste great as leftovers, then this recipe is for you! Everything about this vegan paella recipe is flavorful, fragrant and easy to make.
Protein: This meal is PACKED with protein and happens to be vegan too. You will get 11 grams of plant-based protein in every serving.
Heat oil in a large skillet over medium-high heat. Add tofu when olive oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.
Add mushrooms, and sauté 4 to 5 minutes over medium heat, or until mushrooms release liquid and begin to brown.
Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low – let sit until all water is absorbed.
Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt & pepper), and sauté 2-5 minutes more.
Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed. Add peas on surface, cover, and allow peas to steam 1 to 2 minutes.