Ingredients Jump to Instructions ↓

  1. 02 Jul

  2. 08 PDT

  3. From: therese


  5. An adaptation from a recipe in Aug. 92 Vegetarian Times

  6. Paella Vegetariana

  7. 6- 8 oz flavored tofu or tofu sausage

  8. (I used reduced-fat savory baked tofu, I don't remember the brand)

  9. 2 cups black beans, cooked (mix drained beans with juice of one lemon and set aside)

  10. 2-3 Tbs minced garlic

  11. 1 red pepper, diced

  12. 1 large onion, diced

  13. 1 large carrot, diced

  14. 1 tsp paprika

  15. 1/2 tsp fennel seed

  16. 1 tsp ground cumin

  17. 1/2 tsp salt

  18. 1/2 tsp black pepper

  19. 1/4 tsp cayenne pepper

  20. 1/4 tsp crushed saffron threads

  21. 2 cups uncooked long grain brown rice

  22. 3 1/2 cups boiling water

  23. 2 bay leaves

  24. 1 cup fresh or frozen green peas

  25. 1 cup fresh or frozen corn kernels

  26. Cherry tomatoes, quartered, for garnish

  27. Chopped parsley or cilantro, for garnish

  28. Vegetable stock for saute-ing

  29. Cut tofu into bite-sized pieces and set aside. Heat 1-2 Tbs of veggie broth in a pot. Add garlic and saute for about one minute, then add diced pepper and saute until fragrant, 1-2 minutes.

  30. Set aside.

  31. Heat 1-2 Tbs of veggie broth in a largish pot. Add remaining garlic and onion and carrot. Saute for 2 minutes. Add paprika, fennel, cumin, salt,

  32. pepper, cayenne if desired, and saffron. Stir for 30 seconds, then add

  33. rice, boiling water, bay leaves, and tofu. Stir well and cover pot. Cook

  34. for 40-45 minutes over low heat until water has been absorved and rice is

  35. cooked. Add black beans, sauteed peppers, peas and corn to top of rice,

  36. replace lid, and let sit for 5 minutes. Remove lid and fluff mixture with

  37. a fork. Discard bay leaves. Serve garnished with cherry tomatoes and parsley or cilantro. Note: You may need to add more veggie broth to keep vegetables from

  38. sticking during sauteeing. I didn't measure, so am not sure of the

  39. amounts here. This dish tastes amazingly rich considering it is so

  40. low in fat, and is really colorful with all of those yummy veggies. My

  41. husband didn't like it because he dislikes fennel, so you can omit it

  42. if you don't like it either!


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