Vegetarian Paella
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
If you’re a 90’s kid like me, any time you cook tofu, “Killer Tofu” immediately pops into your head. If you know, you know.
Today’s recipe is one for my veggie lovers! It takes a beloved Spanish dish, Paella, and gives it a vegetarian twist that I guarantee even the biggest meat eater will love!
I love paella because it’s flavorful, packed with fresh seafood and an absolute feast for the eyes! To keep this recipe vegetarian friendly, seafood is swapped for fresh vegetables and tofu, but the beautiful presentation of a traditional paella remains the same!
There are so many meat alternatives that are on the market today, but I always seem to reach for tofu because it easily takes to almost any flavor partner. A light seasoning and quick sear on all sides is all that’s needed to make it taste delicious, but if tofu isn’t your cup of tea, feel fee to sub in your favorite meatless alternative.
Vegetarian Paella
Servings: 6
Ingredients
- 4 large carrots, sliced in half
- 1 package NatureFresh cherry tomatoes
- 4 Tbsp. Heinen's olive oil
- 16 oz. tofu
- 1 Spanish onion, diced
- 1/2 cup red/yellow/orange peppers, cut into strips
- 3 garlic cloves, minced
- 2 tsp. Heinen's smoked paprika
- 1 1/2 Tbsp. Heinen's adobo seasoning
- 1 cup Heinen's jasmine, white or Arborio rice
- 1 cup Heinen's spinach, uncooked
- 2 3/4 cup Heinen's vegetable stock
- 1/4 cup Heinen's double stuffed olives
- 1 Tbsp. freshly chopped parsley
Instructions
- Preheat the oven to 425° F.
- Slice the carrots in half. Season with olive oil, salt and pepper. Bake for 10 minutes. After 10 minutes, add the tomatoes and bake for an additional 10 minutes, or until the tomatoes almost pop.
- Cut the tofu into 1/2-inch cubes and season with the adobo seasoning. Place 1 Tbsp. of oil into a skillet and brown each side of the tofu. Remove from the skillet and add the onion. Cook for 7 minutes. Add the peppers and cook for 5 minutes. Add the last ½ Tbsp. of the adobo seasoning, paprika and garlic. Cook for 2 minutes, then add the rice. Toast the rice for 2 minutes, then add the spinach and chicken stock. Bring to a simmer and cook for 20 minutes. If the rice starts to dry out, add a few splashes of stock.
- Add the tofu back into the rice and top with the roasted carrots and tomatoes. Cook for 5 more minutes to ensure everything is hot.
- Top with fresh parsley and serve immediately. Enjoy!
