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

Smoked Tofu Paella


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keyword: smoked
keyword: paella
ethnicity: spanish
recipes for vegetables
recipes by p.gallagher
Email Address:
(posted November 18, 2006)

from US

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

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.



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