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Get inspired by real stories of transformation and cook a delicious, healthy dish.

Experience Spanish-inspired cooking with our Tofu Paella, a vibrant one-pan meal starring seasoned tofu, vegetables, and hearty beans. This vegan adaptation of classic paella is colorful, protein-rich, and wonderfully aromatic.

Vegan Tofu Paella

Recipe: Vegan Tofu Paella


Servings per recipe: 4
Prep time: 15 minutes
Cook time: 25-30 minutes

  • 4 oz of Baked Tofu, cut into 1-inch cubes
  • 2 Tbsp of Olive oil
  • 1 Medium Onion, finely chopped
  • 2 Cloves of Garlic, minced
  • 1 Red Bell Pepper, seeded and diced
  • 1 Cup of Spanish Short-Grain Rice (Bomba, Calasparra, Senia, Valenciana, etc)
  • 1 Tbsp of Smoked Paprika
  • 1 tsp of Rosemary, chopped
  • 1 Bay Leaf
  • 1 pinch of Saffron Threads
  • 3 Cups of Vegetable Stock
  • 1/2 Cup of Green Peas, frozen
  • 1/2 Cup of Kidney Beans, cooked and drained
  • 2 Tbsp of Parsley, chopped
  • 2 tsp of Salt

Directions

Heat oil in a large shallow pan over medium heat.

Add the tofu and cook to brown on all sides.

Add the onion and garlic and sauté until soft. Add the bell pepper and cook for another 2 minutes.

Add the rice, paprika, rosemary, bay leaf, saffron threads, and vegetable stock. Heat to a simmer.

Cook until half the liquid has been absorbed, about 15 minutes.

Add the peas, red beans and parsley. Cover the pot and continue cooking for about 12 more minutes, or until the rice is just cooked and the liquid is almost all absorbed.

Remove from heat, season with salt and garnish with additional parsley leaves.

Serve with sliced lemon and enjoy!

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