Vegan Paella with Tofu
The vegan paella is comforting, flavorful and family-friendly. It’s made with cooked brown rice, spicy tofu, earthy mushrooms, veggies, a hint of fresh lemon juice, and the perfect amount of seasonings. It's so delicious that you won't miss the meat - I promise!
Servings: 4 servings
- 1 cup cooked brown rice about 1/4 cup dry
- ⅛ tsp saffron crumbled
- 1 tbsp extra virgin olive oil
- 7 oz spicy marinated tofu finely diced
- 1 cup cremini mushrooms diced
- 1 yellow onion diced
- 3 carrots diced
- 1 cup fresh or frozen corn kernels
- 14 oz can chopped or diced tomatoes drained
- 4 cloves garlic minced (4 tsp.)
- 4 oz vegetable broth
- 1 tsp ground cumin
- ½ tsp paprika
- 1 tsp smoked paprika
- 1 tsp Salt more to taste
- 1/8 tsp cayenne pepper you can add a little more if you like it spicy
- 1 cup fresh or frozen peas thawed
- ¼ cup fresh lemon juice
- 3 green onions thinly sliced, for garnish
Heat oil in a large pan over medium-high heat. Add tofu when 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, 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 (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove pan from heat, and stir in lemon juice and green onions. Taste and adjust seasonings as needed.
Top Tips For Making Vegan Paella
- Once you add the rice to the pan, I know it’s tempting to stir it several times. But don’t stir it; because that will give you more of a risotto like consistency. For authentic paella, you want it to absorb the liquid and get a nice crust on the bottom of the pan (called the soccarat!)
- Chop all your veggies into evenly size bite-size pieces. It’s much easier to eat when everything is uniform, but also it will cook much more evenly as well.
- The fresh lemon juice gives the vegan paella a little bit of extra zest, so don’t skip adding it. Always try to use fresh lemon juice, not the bottled stuff. It makes a huge difference when it comes to flavor.
- Feel free to change up the veggies with whatever you have on hand! Zucchini, artichokes, olives, roasted red peppers, and yellow squash would all work well in this dish.
Calories: 228kcal | Carbohydrates: 42g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 854mg | Potassium: 967mg | Fiber: 7g | Sugar: 7g