Veggie Paella

Veggie Paella
Makes 6
Prep 20 m
Bake 20 m
Cook 25 m
Stand Overnight



  1. 1 of 4 Cut tofu into 3/4-inch cubes. Spread between layers of paper towels on a plate. Drain in refrigerator overnight.
  2. 2 of 4 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. 3 of 4 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. 4 of 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 Information for Veggie Paella
Servings Per Recipe: 6
Per Serving: 13 g Fat, total, 16 g pro., 53 g carb., 0 mg chol., 2 g sat. fat, 380 kcal cal., 6 g fiber, 792 mg sodium