Paella with Smoked Tofu

By Castrofilippo

Ingredients

• 5 cups vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons sweet paprika
• 1/2 teaspoon turmeric
• 2 teaspoons salt
• 1/4 cup olive oil
• 8 ounces smoked tofu
• Four 6 to 7 ounce chorizo-style vegetarian protein sausages
• 1 medium onion, chopped
• 5 garlic cloves, finely chopped
• 1/2 red bell pepper, seeded and thinly sliced
• 1/2 green bell pepper, seeded and thinly sliced
• 1 1/2 cups medium-grain rice
• 1 cup grape tomatoes, halved length wise
• one 9-ounce package frozen artichokes, thawed and quartered lengthwise
• 1/2 cup frozen peas, thawed
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 lemon

Details

Servings 6

Preparation

Step 1

1. In a medium saucepan, bring 3 cups vegetable broth, tomato paste, paprika, turmeric, and salt to a boil, then turn the heat down low to a bare simmer, keeping the saucepan partially covered.

2. Heat the olive oil in a 12-inch deep heavy nonstick or cast-iron skillet over moderate heat. Add and cook the whole block of tofu and sausages, turning once, until browned all over, about 3 minutes. Transfer to a cutting board, then cut them into 1/2 inch pieces and reserve.

3. Add the onion, garlic, and peppers to the skillet and cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add the rice to the vegetables and cook, stirring, until the rice is well coated with the oil, about 2 minutes.

4. Add the tofu, sausage, tomatoes, artichokes and 3 cups of the simmering vegetable stock. Stir well to distribute the ingredients evenly. Turn the heat down to low and cook without stirring, until most of the liquid is absorbed, 6 to 8 minutes. Add the remaining 2 cups of vegetable broth and scatter the peas over the surface of the rice. Continue cooking, without stirring, until the liquid is absorbed and the rice is al dente,8 to 10 minutes longer. Sprinkle with parsley and serve with lemon wedges.