Vegetarian Paella Recipe
Ingredients
2 teaspoons canola oil
8 ounces firm tofu, cubed
1 large sweet red pepper, cut into strips
1 cup chopped onions
2 cloves garlic, minced
2 1/2 cups crushed canned tomatoes (with juices)
1 package (10 ounces) frozen artichoke hearts, thawed
1 1/2 cups frozen corn
1 cup frozen peas
1 1/2 cups defatted low-sodium chicken broth
1/2 teaspoon dried thyme
1/8 teaspoon ground saffron
1 cup couscous
Directions
Add the oil to a paella pan or large skillet and heat over medium heat.
Add the tofu, peppers, onions and garlic.
Cook and stir for 4 to 5 minutes or until the tofu is golden.
Stir in the tomatoes (with juices), artichokes, corn and peas.
Bring to a boil, then reduce the heat.
Simmer, uncovered, for 5 to 7 minutes or until the vegetables are tender and the liquid slightly thickens.
Add the broth, thyme and saffron.
Bring to a boil, then stir in the couscous.
Remove the pan or skillet from the heat.
Cover and let stand for 10 minutes.
Before serving, use a fork to fluff the couscous.
Add the tofu, peppers, onions and garlic.
Cook and stir for 4 to 5 minutes or until the tofu is golden.
Stir in the tomatoes (with juices), artichokes, corn and peas.
Bring to a boil, then reduce the heat.
Simmer, uncovered, for 5 to 7 minutes or until the vegetables are tender and the liquid slightly thickens.
Add the broth, thyme and saffron.
Bring to a boil, then stir in the couscous.
Remove the pan or skillet from the heat.
Cover and let stand for 10 minutes.
Before serving, use a fork to fluff the couscous.
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