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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