Veggie Paella

Veggie Paella
Servings: 6 Prep 20 mins Bake 400°F 20 mins Cook 25 mins Stand Overnight


  • 1 14 ounce package extra-firm tofu, drained
  • 4 tablespoons olive oil
  • 1/4 teaspoon plus 1/8 tsp seasoned salt
  • 1 head cauliflower, trimmed, cored and cut into florets
  • 1 green pepper, cored and diced
  • 1 medium onion, chopped
  • 1 10 ounce package yellow rice (such as Vigo)
  • 3 plum tomatoes, seeded and diced
  • 1 cup frozen peas, thawed

Make It

1. Cut tofu into 3/4-inch cubes. Spread between layers of paper towels on a plate. Drain in refrigerator overnight.

2. Heat oven to 400 degrees F. Toss tofu cubes with 1 tbsp of the oil and 1/4 tsp of the seasoned salt. Spread onto a foil-lined sheet and bake at 400 degrees F for 20 minutes.

3. Meanwhile, heat remaining oil in a large, lidded skillet over medium heat. Add cauliflower, pepper and onion; sauté for 5 minutes. Sprinkle with remaining 1/8 tsp seasoned salt.

4. Stir in rice mix, tomatoes and 2 1/4 cups water. Bring to a simmer. Cover and reduce heat to medium-low. Cook 18 to 20 minutes. Uncover and gently stir in baked tofu and peas. Heat through.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 380, Fat, total (g): 13, chol. (mg): , sat. fat (g): 2, carb. (g): 53, fiber (g): 6, pro. (g): 16, sodium (mg): 792, Percent Daily Values are based on a 2,000 calorie diet.