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SMOKED TOFU PAELLA




Source of Recipe


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List of Ingredients




1 packet Cauldron Smoked Tofu, cut into 32 triangles
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5tbsp/75ml olive oil
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18oz/500g mixed vegetables, cut into 1in/2cm pieces (e.g. peppers, baby sweetcorn, broccoli, mushrooms)
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5oz/150g onion, chopped
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5oz/150g carrot, cut into 1in/2cm batons
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2tsp/10ml garlic crushed
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½ mild green chilli, finely chopped
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1oz/275g brown rice
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1 pint/600ml white wine
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1 pint/600ml light vegetable stock, double strength
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5oz/150g tomatoes, peeled and chopped
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3oz/75g pitted black olives, sliced
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2 bay leaves
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2tbsp/30ml chopped fresh tarragon (or 1tsp/5ml dried)
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1tbsp/15ml chopped fresh sage
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2tbsp/30ml chopped parsley
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salt and black pepper
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1 lemon, cut into 8 wedges
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Recipe



1. In a non-stick pan, fry tofu in oil over a medium heat until light brown.
Remove from pan.

2. Increase heat and add the mixed vegetables to the same pan.
Cook until browned slightly.
Remove from pan.

3. Place onions and carrots in same pan.
Cook gently until softened.
Add the garlic, chilli and rice.
Cook for 1 minute.

4. Add wine, stock, chopped tomatoes, olives and bay leaves.
Simmer, covered. until the rice is cooked (about 25 minutes).
Add more liquid if necessary during the cooking time.

5. Remove bay leaves.
Add the tofu, vegetables and fresh herbs.
Season with salt, black pepper and lemon juice.
Garnish with lemon wedges