Vegetable Paella
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Ingredients
- 1 cup dry brown rice
- 16 ounce marinated tofu
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, chopped small
- 3 cloves of garlic, minced
- 1 green pepper, chopped small
- 1 red bell pepper, chopped small
- 2 cups mushrooms, sliced
- 15 black olives cut in half
- ½ small zucchini, quartered and chopped small
- 2 tomatoes, chopped small
- 2 vegetable bouillon cubes
- 1/4cupof vegetable broth
- ½ teaspoon saffron strands
- ½ teaspoon chopped parsley
- Celtic Sea Salt
- Cayenne Pepper
- Lemon Wedges, parsley sprigs for garnish
Instructions
- Cook the rice and prepare the marinated tofu. In a large skillet or work, heat the oil and saute the onion and garlic until slightly tender. Then add all the vegetables except the tomatoes and saute until the vegetables are tender but still a bit crispy or firm. Then add the tomatoes, bouillon cubes, liquid and spices and saute for 2-3 minutes more. Be sure to break up the cubes in the mixture. Then add the cooked rice and mix everything together for 1 minute. Remove from the heat and keep covered for 5 minutes then serve garnished.
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