Vegetarian/Tofu Paella

A: 5C vegetable broth
B: 1t saffron
C: 2T olive oil
1C chopped peppers and onion
5c garlic, minced
D: 1C cherry tomatoes, halved
1/4C sun-dried tomatoes
1/2t turmeric
1t salt
E: 1 1/2C rice (uncooked)
1t black pepper
16oz baked tofu, diced
F: 1/2C peas, fresh or frozen
G: parsley
lemon wedges
 
1. Bring (A) to a boil, remove from heat, add (B), and set aside.
2. Saute (C) in large iron skillet until onions become translucent.
3. Add (D) and continue to saute until tomatoes begin to stick.
4. Add some of the broth (A) to loosen stuck bits in pan, then add (E) and stir.
5. In stages, add remainder of broth (A), allowing rice to absorb without stirring.
6. In final 10 minutes, add (F) and cover to cook. Serve with (G).

Servings: 6

$Id: tofu_paella,v 1.2 2019/08/24 16:15:14 deaven Exp $

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