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I was inspired to cook this after a trip to Spain where I had the most delicious vegetarian Paella. Use fresh peas out of the pod and corn off the cob and fresh lemon juice. You can use any type of tofu, home made or fresh from a tofu shop. Use all seasonings to taste and also start with 1 teaspoon at at time of lemon juice. You can also served with an over easy egg on the top of this.
Beautiful! It's easy to make and this is a delicious and healthy comfort food!"


2 tbsp. olive oil
2 7-oz. pkgs. spicy marinated tofu, diced
8 oz. cremini mushrooms, sliced
2 large carrots, diced (1 cup)
1 cup fresh or frozen corn kernels
1 14-oz. can chopped tomatoes, drained
4 cloves garlic, minced (4 tsp.)
1 cup short-grain brown rice
⅛ tsp. saffron, crumbled
1 cup fresh or frozen peas, thawed
1-2 tbsp. lemon juice
3 green onions, thinly sliced, for garnish


1. Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil.

3. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper

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Nutritional Information
Per Serving

Per Serving: Calories: 375 Protein: 22 g Total Fat: 12.5 g Saturated Fat: 2 g Carbohydrates: 45 g Cholesterol: 0 mg Sodium: 569 mg Fiber: 6 g Sugar: 5 g

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