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