Ingredients
400g firm tofu
2 tbsp olive oil (plus extra for frying)
1 large onion, sliced
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, quartered
1 cup spinach leaves
1 jalapeño or green chilli, whole (optional)
1.5 cups paella or short-grain rice
1 tsp smoked paprika
½ tsp turmeric
1 tsp sweet paprika
Pinch of saffron threads (optional)
3.5 cups hot vegetable stock
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Method
Press the tofu for 20–30 mins, then cut into cubes and pan-fry in olive oil until golden. Set aside.
In the same pan, cook onion and garlic until soft. Add the bell peppers and cook for 5 mins, then stir in tomato, spinach, and the whole chilli if using.
Add smoked paprika, sweet paprika, turmeric, saffron, salt and pepper. Mix well, then add the rice and stir to coat.
Pour in hot stock and gently mix once. Let simmer uncovered for 25–30 mins until the rice is tender and the bottom crisps up (socarrat!).
Top with tofu, cover, and rest for 5 mins off the heat. Finish with lemon juice and fresh herbs and enjoy!
by Whiterabbit2000
2 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-paella)
Ingredients
400g firm tofu
2 tbsp olive oil (plus extra for frying)
1 large onion, sliced
4 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, quartered
1 cup spinach leaves
1 jalapeño or green chilli, whole (optional)
1.5 cups paella or short-grain rice
1 tsp smoked paprika
½ tsp turmeric
1 tsp sweet paprika
Pinch of saffron threads (optional)
3.5 cups hot vegetable stock
Juice of 1 lemon
Salt and pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Method
1. Press the tofu for 20–30 mins, then cut into cubes and pan-fry in olive oil until golden. Set aside.
2. In the same pan, cook onion and garlic until soft. Add the bell peppers and cook for 5 mins, then stir in tomato, spinach, and the whole chilli if using.
3. Add smoked paprika, sweet paprika, turmeric, saffron, salt and pepper. Mix well, then add the rice and stir to coat.
4. Pour in hot stock and gently mix once. Let simmer uncovered for 25–30 mins until the rice is tender and the bottom crisps up (socarrat!).
5. Top with tofu, cover, and rest for 5 mins off the heat. Finish with lemon juice and fresh herbs and enjoy!
This looks amazing