Fusion Paella | Vegan, Gluten Free Recipes
With the fusion of Spanish and Japanese flavors, this dish is unique, delicious, and healthy.
Servings: 9 people
Calories: 303kcal
Ingredients
- 16 ounces tofu block, extra-firm, organic
- 2/3 cup tamari or soy sauce, gluten-free
- 2 tablespoons brown rice vinegar
- 2 tablespoons mirin
- 1/4 cup maple syrup
- 1 teaspoon ginger finely minced
- 1 cup peas
- 1 cup green beans cut into 1 inch segments
- 1 cup asparagus tips or other fresh vegetable (e.g., fresh corn kernels)
- 2 carrots large, or 3 medium, sliced into 1/8 inch rounds
- 2 yellow onions small to medium, finely diced
- 6 garlic cloves finely minced
- 4 tomatoes medium (heirloom or on-the-vine if possible), finely diced
- 2 1/2 cups paella rice (please do not use regular or arborio rice in this recipe)
- 1/2 teaspoon saffron threads 2 grams
- vegetable broth as specified below
- 2/3 cup marsala wine
- 2 teaspoons smoked paprika
- 1 teaspoon crushed black pepper
- 2 teaspoons salt or to taste
Instructions
- Preheat oven to 350 degrees.
- Press water out of tofu blocks using tofu press, then slice blocks sideways and lengthwise into 4-5 planks.
- Sauté each tofu plank using a non-stick pan in vegetable broth until lightly brown, replenishing vegetable broth as it evaporates. Deglaze evaporated broth from the pan as you replenish.
- Spread tofu slabs on a baking sheet with parchment paper and bake at 400 degrees for 20 minutes. After baked tofu slabs cool, slice into 1/2-inch cubes, then marinate cubes for at least 1 hour in a refrigerated solution of tamari or soy sauce, maple syrup, mirin, rice vinegar, and finely minced ginger.
- Heat a non-stick pan over medium heat with 1/4 cup vegetable broth until bubbling. Sauté vegetables for 3-5 minutes until al dente. Replenish with additional broth and deglazing the pan as broth evaporates, then drain vegetables and set aside.
- Add 1/4 cup vegetable broth to paella pan over medium heat until bubbling, then add onion and salt. Sauté until onions are translucent, deglazing with vegetable broth as needed.
- Add garlic and tomatoes to the pan and cook for 15 minutes, stirring every minute and deglazing the pan as needed.
- Add rice to mixture, stir vigorously, and sauté for one minute.
- Add marsala wine and stir well until absorbed into rice.
- Add 4 cups vegetable broth, saffron threads, smoked paprika, and black pepper.
- Completely stir once, then reduce to low-medium heat and do not stir again. The goal is to encourage the formation of a caramelized crust of rice that should form on the bottom of the pan – you will inhibit the formation of this golden crust if you stir after this point.
- Simmer for about 15 minutes until most liquid has visibly evaporated.
- Arrange tofu and vegetables evenly and decoratively on top of the rice.
- Place paella pan in oven for 10 minutes until all liquid is evaporated.
- Remove from oven and allow to sit for five minutes before serving.
Nutrition
Serving: 1.5cups | Calories: 303kcal | Carbohydrates: 57g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 960mg | Fiber: 9g | Sugar: 5g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7