• 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.

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.

• 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.

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.