Veggie Paella

Veggie Paella
Makes 6
Prep 20 m
Bake 20 m
Cook 25 m
Refrigerate overnight


  1. 1 of 1 Cut 1 pkg (14 oz) extra-firm tofu into 3/4-inch cubes. Spread between layers of paper towels on a plate to drain. Refrigerate overnight. Toss tofu cubes with 1 tbsp olive oil and 1/4 tsp seasoned salt. Spread onto a foil-lined sheet and bake at 400 degrees for 20 minutes. Meanwhile, heat 3 tbsp olive oil in a large, lidded skillet over medium. Add 1 head cauliflower, cut into florets, 1 cored and diced green bell pepper and 1 chopped medium onion. Saute 5 minutes. Sprinkle with 1/8 tsp seasoned salt. Stir in 1 pkg (10 oz) yellow rice mix, 3 seeded and diced plum 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 1 cup thawed frozen peas. Heat through.
Nutrition Information for Veggie Paella
Servings Per Recipe: 6
Per Serving: 16 g pro., 6 g fiber, 7 g sugar, 2 g sat. fat, 53 g carb., 380 kcal cal., 13 g Fat, total, 792 mg sodium