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Vegetarian Paella

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  Canola oil 2 Teaspoon
  Firm tofu 8 Ounce, cubed
  Sweet red pepper 1 Large, cut into strips
  Chopped onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Canned crushed tomatoes packed in juice 2 1⁄2 Cup (40 tbs)
  Frozen artichoke hearts 10 Ounce, thawed (1 Package)
  Frozen corn 1 1⁄2 Cup (24 tbs)
  Frozen peas 1 Cup (16 tbs)
  Fat free, low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Dried thyme 1⁄2 Teaspoon
  Ground saffron 1⁄8 Teaspoon
  Couscous 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1800 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1080.8 mg45%

Total Carbohydrates 311 g103.8%

Dietary Fiber 40.1 g160.5%

Sugars 48.9 g

Protein 79 g158.2%

Vitamin A 210.7% Vitamin C 445.8%

Calcium 89.7% Iron 78.9%

*Based on a 2000 Calorie diet

Vegetarian Paella Recipe