Spanish paella with tofu, mushrooms, and peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spanish paella with tofu, mushrooms, and peas

One-Pan Meal

Spanish paella with tofu, mushrooms, and peas

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, Protein Plus

2 Servings, 710 Calories/Serving

45–60 Minutes

Turmeric and smoky paprika flavor our vegan take on Spanish paella, adding color and depth to this crowd-pleasing one-pan dish.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 leek (about ¼ pound)
  • 2 or 3 cloves peeled fresh garlic
  • ¼ pound cremini or other button mushrooms
  • 3 ounces grape or cherry tomatoes
  • 3 ounces roasted red peppers
  • ½ teaspoon turmeric
  • 1 teaspoon sweet smoked paprika
  • ¾ cup paella rice
  • 1 cup vegetable broth
  • ¾ pound Hodo Soy firm tofu
  • 3 or 4 sprigs fresh cilantro or other leafy herb such as basil
  • ½ cup peas
  • ½ teaspoon red chile flakes (optional)

Nutrition per serving

Calories 710, Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 520mg (23% DV), Total Carb. 89g (32% DV), Fiber 16g (57% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients

  • Trim the root ends from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
  • Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp].
  • Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
  • Cut the tomatoes in half.
  • Scrape off any seeds from the roasted red peppers; coarsely chop any large pieces.


Cook the paella

In a large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the leek and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the mushrooms and tomatoes and cook, stirring occasionally, until the mushrooms start to brown, 3 to 4 minutes. Add the roasted red peppers, turmeric, paprika, and rice and cook without stirring until the rice is slightly translucent, 3 to 4 minutes.
Add the vegetable broth and either 1 cup [1½ cups] water plus ½ cup [1 cup] wine, or 1½ cups [2½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook without stirring, removing the lid halfway through cooking, until the rice is tender and most of the liquid is absorbed, 20 to 25 minutes.
When the paella is almost done, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut the tofu lengthwise into ¼-inch-wide strips, then crosswise into ¼-inch pieces.
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro.


Finish the paella

To the paella, stir in the tofu and peas and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt, pepper, and as many chile flakes as you like.


Transfer the paella to individual plates, garnish with the cilantro, and serve.
Kids Can!
  • Soak the leeks.
  • Press the garlic (if you have a press).
  • Garnish with the cilantro.