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Easy Vegan Spanish Paella


  • Author: Liz Madsen
  • Cook Time: 40 minutes
  • Total Time: 40 minutes
  • Yield: 14 cups 1x
  • Diet: Vegan

Description

This super easy vegan Spanish paella is a delicious 40 minute dinner packed with plant-based protein and wholesome ingredients.

Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free


Ingredients

Scale
  • 2 cups brown rice
  • 4 cups vegetable broth
  • 216 oz packages (454g each) super firm / extra firm / high protein tofu (see note 1)
  • 2 bell peppers of any color, sliced into thin strips
  • 1 medium Spanish (yellow) onion, sliced
  • 8 oz white mushrooms, sliced
  • 4 roma tomatoes, diced (or sub 1-14oz can diced tomatoes)
  • 1/2 cup frozen peas
  • 1-14 oz can or 1.5 cups artichoke hearts, quartered
  • 1/2 cup sliced Spanish olives + 1 cup of brine
  • 2 tsp turmeric (see note 2)
  • 1/2 tsp paprika
  • Salt and red pepper flakes to taste
  • Juice of 1 lemon and fresh parsley to garnish, optional

Instructions

  1. If marinating tofu: cube tofu and add it to a large tray in a single layer. Pour over about a cup of the brine from the jar of Spanish olives. Cover it and set it aside for at least a half hour, preferably 1 hour.
  2. If not marinating, toss the tofu in the brine.
  3. When you're ready to start cooking, place your tofu in a single layer on a lined baking tray and bake 30 minutes at 425 degrees F (218 degrees C), flipping once halfway through. You can also air fry your tofu if you wish.
  4. Now, cook your Paella. Start by sauteing your onions in a splash of water over high heat. Cook until translucent and the edges are lightly browned, about 4 minutes. Add your bell peppers and saute another minute, again adding a splash of water if they are sticking too much. Now add the rice, broth, tomatoes, mushrooms, and spices. Turn the heat down to medium high and cover.
  5. Let it cook for about 10 minutes, then remove the lid and stir, adding in the frozen peas at this time. You should be ready to flip your tofu now, then place the tray back in the oven.
  6. Cook the rice and vegetables for another 10 minutes (covered). The water should mostly be absorbed by now. If you do run out liquid before the rice is fully cooked, you can add about 1 cup of water and it won't dilute the flavor.
  7. When the rice is almost done, add your tofu, olives, and artichoke hearts. Stir gently and let it cook uncovered for a few minutes.
  8. When fully cooked, remove the pot from heat, add fresh lemon and parsley and serve immediately.
  9. Refrigerate leftovers in an airtight container up to 5 days.

Notes

  • Note 1: For this recipe I used super firm tofu, also sometimes known as extra firm or high protein tofu. It’s just tofu that was pressed more (but started out as a bigger block). You can use regular firm tofu (NOT silken) but you’ll need to press out the extra water with a tofu press or some plates and a heavy book or item.
  • Note 2: I used turmeric (a member of the ginger family) instead of Saffron (threads) which is a delicious spice but it's also incredibly expensive and can be difficult to find. Use whatever you'd like. Even though I used 2 tsp of turmeric, this dish does not have a curry flavor.
  • Category: Entree
  • Method: Stovetop, One-Pot
  • Cuisine: Spanish

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Paella, Vegetarian, Spanish Paella, Easy Paella