Smoked tofu paella

4 servings

Ingredients

Quantity Ingredient
1 pack Cauldron Smoked Tofu; cut into 32
; triangles
5 tablespoons Olive oil
18 ounces Mixed vegetables; cut into 1in/2cm
; pieces (e.g.
; peppers, baby
; sweetcorn,
; broccoli,
; mushrooms)
5 ounces Onion; chopped
5 ounces Carrot; cut into 1in/2cm
; batons
2 teaspoons Garlic crushed
½ Mild green chilli; finely chopped
1 ounce Brown rice
1 pint White wine
1 pint Light vegetable stock; double strength
5 ounces Tomatoes; peeled and chopped
3 ounces Pitted black olives; sliced
2 Bay leaves
2 tablespoons Chopped fresh tarragon; (or 1tsp / 5ml
; dried)
1 tablespoon Chopped fresh sage
2 tablespoons Chopped parsley
Salt and black pepper
1 Lemon; cut into 8 wedges

Directions

1. In a non-stick pan, fry tofu in oil over a medium heat until light brown. Remove from pan.

2. Increase heat and add the mixed vegetables to the same pan. Cook until browned slightly. Remove from pan.

3. Place onions and carrots in same pan. Cook gently until softened. Add the garlic, chilli and rice. Cook for 1 minute.

4. Add wine, stock, chopped tomatoes, olives and bay leaves. Simmer, covered. until the rice is cooked (about 25 minutes). Add more liquid if necessary during the cooking time.

5. Remove bay leaves. Add the tofu, vegetables and fresh herbs. Season with salt, black pepper and lemon juice. Garnish with lemon wedges.

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