Serves 6
2 Tbs. olive oil
2 7-oz. pkgs. spicy marinated tofu, finely 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
1 cup fresh or frozen peas, thawed
1/4 cup lemon juice
3 green onions, thinly sliced, for garnish
Directions
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. 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.
Nutritional Information
Per : Calories: 375, Protein: 22g, Total fat: 12.5g, Saturated fat: 2g, Carbs: 45g, Cholesterol: mg, Sodium: 569mg, Fiber: 6g, Sugars: 5g
