Vegetable Paella with Tofu Recipe by The

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Ingredients

1 cup cooked brown rice (about 1/4 cup dry)
1/8 tsp. saffron, crumbled
1 7-oz. pkg. spicy marinated tofu, finely diced (I used Trader Joeâs Baked Tofu â see picture below)
8 oz. cremini mushrooms, diced
1 cup fresh or frozen corn kernels
1 14-oz. can chopped or diced tomatoes, drained
4 cloves garlic, minced (4 tsp.)
4 oz vegetable broth
1 tsp cumin
1/2 tsp paprika
1 tsp smoked paprika
1/4 cup fresh lemon juice
1 cup cooked brown rice (about 1/4 cup dry)
1/8 tsp. saffron, crumbled
1 tsp olive oil (you can also use grapeseed or canola).
1 7-oz. pkg. spicy marinated tofu, finely diced (I used Trader Joeâs Baked Tofu â see picture below)
8 oz. cremini mushrooms, diced
1 yellow onion, diced
3 carrots, diced
1 cup fresh or frozen corn kernels
1 14-oz. can chopped or diced tomatoes, drained
4 cloves garlic, minced (4 tsp.)
4 oz vegetable broth
1 tsp cumin
1/2 tsp paprika
1 tsp smoked paprika
Salt & pepper to taste (donât skimp on this â itâs critical for seasoning the recipe!)
1/8 tsp cayenne (you can add a little more if you like it spicy)
1 cup fresh or frozen peas, thawed
1/4 cup fresh lemon juice
3 green onions, thinly sliced, for garnish