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🍽️ Vegan Paella with Smoked Tofu, Eggplant, and Pepper

514 kcal · 30 min · 4 servings

Ingredients

• Smoked Tofu 1 pc
• Bell pepper, red 1 pc
• Eggplants 1 pc
• Onions, red 1 pc
• Garlic cloves 2 pc
• Oil 4 tbsp
• Salt pinch
• Pepper, black ground pinch
• Turmeric, ground pinch
• Risotto rice 300 g
• Vegetable broth 600 ml
• Peas, frozen 150 g
• Parsley, fresh 15 g
• Lemons 1 pc

Instructions

1. 1. Cut the smoked tofu into small cubes.
2. 2. Wash the pepper, halve it, remove the stem and seeds, and cut it into cubes.
3. 3. Wash the eggplant, trim the ends, and cube it.
4. 4. Peel the onion and garlic and chop them finely.
5. 5. Heat 4 tablespoons of oil in a pan over medium heat.
6. 6. Sauté the smoked tofu, pepper, eggplant, onion, and garlic for about 2 minutes.
7. 7. Season the mixture with salt, pepper, and turmeric.
8. 8. Add the rice to the pan.
9. 9. Pour in vegetable broth until the rice is covered.
10. 10. Simmer the paella covered on low heat for about 15 minutes.
11. 11. Fold the peas into the rice mixture.
12. 12. Let the peas sit for about 3 minutes.
13. 13. Check the consistency; add a little more vegetable broth if needed to make the paella creamy.
14. 14. Wash the parsley and shake it dry.
15. 15. Finely chop the parsley.
16. 16. Wash the lemon and cut it into quarters.
17. 17. Stir the parsley into the paella.
18. 18. Season the paella strongly with salt and pepper.
19. 19. Serve the paella on plates with a piece of lemon on each.

Nutrition per serving

• kcal: 514
• Protein: 19 g · Fett/Fat: 22 g · Carbs: 62 g