Ingredients

• 1 extra firm tofu block
• 3 tbsps olive oil
• 1 onion
• 1 bell pepper
• 3 garlic cloves (minced)
• 1 tomato
• 2 tsps paprika
• 1 saffron threads, pinch
• 360 mls (1.5 cups) short-grain rice
• 720 mls (3 cups) vegetable broth
• 1 green peas cup (frozen)
• 1 lemon whole (cut into wedges)
• 1 salt to taste
• 1 black pepper to taste

Instructions

1. Press the tofu for at least 15-20 minutes, then cut into 1-inch cubes.
2. Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes.
4. Add the minced garlic and diced tomato to the pan, sautéing for another 2 minutes.
5. Stir in the paprika and saffron threads, then add the rice. Cook, stirring constantly, for about 2 minutes to toast the rice slightly.
6. Pour in the vegetable broth and season with salt and black pepper to taste. Stir to combine, then bring to a boil.
7. Once boiling, reduce the heat to low and simmer uncovered for about 20 minutes, or until the rice is cooked and most of the liquid is absorbed.
8. During the last 5 minutes of cooking, stir in the frozen green peas and cooked tofu, ensuring they are evenly distributed throughout the rice.
9. Remove from heat and let the paella rest for 5 minutes before serving.
10. Garnish with lemon wedges and serve warm.

Notes

• Traditional paella is made with seafood, but this version uses tofu for a vegetarian twist.
• Make sure to press the tofu to remove excess moisture before cooking.