Ingredients

• 400 gms (0.89 lb) extra firm tofu
• 2 tbsps olive oil
• 1 onion
• 1 bulb garlic
• 1 red bell pepper
• 1 green bell pepper
• 2 tomatoes
• 300 gms (0.67 lb) short grain rice
• 750 mls (3.13 cups) vegetable broth
• 100 gms (0.22 lb) peas
• 2 tsps smoked paprika
• 1 tsp saffron threads
• 1 tsp salt
• 1 tsp black pepper
• 1 lemon wedges
• 10 gms (0.02 lb) parsley

Instructions

1. Press the tofu to remove excess water and cut into 1-inch cubes.
2. Heat 1 tablespoon of olive oil in a large pan over medium heat and sauté the tofu until golden brown. Remove and set aside.
3. In the same pan, add the remaining olive oil and sauté the chopped onion and minced garlic until translucent.
4. Add the chopped red and green bell peppers and cook for another 5 minutes.
5. Stir in the chopped tomatoes, smoked paprika, saffron threads, salt, and black pepper.
6. Add the rice and stir to coat it with the spices and vegetables.
7. Pour in the vegetable broth and bring to a boil, then reduce heat to a simmer.
8. Cook, without stirring, for about 15-20 minutes or until the rice is tender and has absorbed the broth.
9. In the last 5 minutes of cooking, scatter the peas and sautéed tofu over the top.
10. Once the paella is ready, remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
11. Garnish with chopped parsley and lemon wedges before serving.

Notes

• This is a vegetarian version of the classic Spanish dish.
• Make sure to press the tofu to remove excess water before cooking.