Vegetable Paella with Tofu and Brown Rice
This flat-belly recipe is full of vegetables including mushrooms, kale, peas, and tomatoes, along with some tofu and brown rice. If you eat and enjoy seafood, you can mix shrimp, scallops, and mussels into this dish. Or you could spice up this dish with more cayenne pepper, red pepper flakes, Sriracha hot sauce, or jalapeños.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
1 teaspoon olive oil
1 sweet onion, diced
1 clove garlic, minced
1/2 cup mushrooms, chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper
6 ounces extra-firm tofu, drained
2 cups cooked brown rice
1/2 cup low-sodium vegetable broth
1/2 cup peas
1 tomato, diced
3 cups kale, chopped
1/2 cup parsley, chopped
In a large skillet, heat the olive oil over medium-high heat. Sauté the onion, garlic, and mushrooms until softened, about 3 minutes.
Stir in the paprika, turmeric, salt, and cayenne pepper, and crumble the tofu over the vegetable mixture. Mix to incorporate the tofu and coat it with seasonings.
Stir in the brown rice, vegetable broth, peas, tomato, kale, and parsley. Cook for 5 minutes until heated through and the liquid is absorbed.
Per serving: Calories 233 (From Fat 46); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 224mg; Carbohydrate 39g (Dietary Fiber 5g); Protein 11g.