Meatless Monday Recipe-Vegetable Paella with Tofu

Vegetable Paella with Tofu

Ingredient List

Serves 6

• 2 Tbs. olive oil
• 2 7-oz. pkgs. spicy marinated tofu, finely diced
• 8 oz. cremini mushrooms, sliced
• 2 large carrots, diced (1 cup)
• 1 cup fresh or frozen corn kernels
• 1 14-oz. can chopped tomatoes, drained
• 4 cloves garlic, minced (4 tsp.)
• 1 cup short-grain brown rice
• 1/8 tsp. saffron, crumbled
• 1 cup fresh or frozen peas, thawed
• 1/4 cup lemon juice
• 3 green onions, thinly sliced, for garnish

Directions

1. Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and 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.
2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 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 wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.

Nutritional Information

Per : Calories: 375, Protein: 22g, Total fat: 12.5g, Saturated fat: 2g, Carbs: 45g, Cholesterol: mg, Sodium: 569mg, Fiber: 6g, Sugars: 5g

Found: Vegetarian Times September 2008