Spanish paella with tofu, mushrooms, and peas
Mediterranean, Gluten-Free, Family-Friendly, Vegan, Dairy-Free
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.
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)
Feeling adventurous? Cook the paella over medium-hot coals in a covered grill (just be sure to use a pan with a heatproof handle).
Traditional paella uses saffron, a tiny threadlike stigma from the Crocus sativus flower. The dried threads, which are red in color, add a rich golden hue, a floral aroma, and a deep earthy flavor. If you have saffron on hand, we suggest stirring a pinch of it into the broth. But don’t fret if you don’t have the world’s most expensive spice; we’ve included turmeric and paprika to lend color and depth to this already delicious dish.
Calories: 710, Protein: 45g (90% DV), Fiber: 16g (64% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 520mg (22% DV), Carbohydrates: 89g (30% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.