Tofella – it’s paella, made with tofu.
Give this vegetarian dish a try, it’s Spanish at it’s heart, but the Tofoo is made to a secret traditional Japanese recipe.
Ingredients (serves 4)
2 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
250g paella rice
8 saffron strands
280g Naked Tofoo
1 red pepper, deseeded and diced
1 orange pepper, deseeded and diced
800ml vegetable stock
100g peas
2 vine tomatoes, quartered
To serve:
2 tbsp flat leaf parsley, chopped
Lemon wedges
Method
Heat the olive oil in a large non-stick pan and fry the onion and garlic for five minutes to soften.
Add the rice and saffron and stir well. Drain the Tofoo and pat dry, dice or tear into bite sized pieces and add to the pan with the peppers and stock and bring to the boil. Cover and simmer for 20 minutes, stirring from time to time.
Add the peas and tomatoes and cook for a further five minutes.
Scatter with parsley and serve with lemon wedges.
Recipe courtesy of Tofoo
