Recipe(tried): Tofu Vegetable Paella

Tofu Vegetable Paella

Full of flavor and savory, just like traditional paellas, and also full of big chunks of succulent ingredients. This idea sat on the shelf for years before it finally transpired into this dish. One of the things that make paellas so wonderful is the large tender pieces of seafood generously strewn throughout them. Replacing the traditional seafood with items such as artichoke hearts, avocado, whole Calamata olives and whole mushrooms, and tender chunks of tofu not only transforms this classic into a vegetarian dish, but make it quite something in it's own right.

Makes 8 to 10 servings

3 tablespoons olive oil
2 medium onion, chopped
6 garlic cloves, minced
One 12-ounce package white mushrooms, whole
3 cups white rice
3/4 cup pitted Calamata olives
Two 28-ounce cans whole peeled tomatoes
2 tablespoons Old Bay seasoning
Two 14-ounce cans whole artichoke hearts, halved
2 Haas avocados, peeled and cut into 1-inch pieces
1 pound extra-firm tofu, cut into 1-inch cubes

1. Heat the olive oil in a large pot over medium high heat. Add the onion and saut , stirring occasionally, until softened, about 5 minutes. Reduce the heat to medium, add the garlic and mushrooms, and continue to stir occasionally, until onions are translucent and the mushrooms have softened somewhat, about 3 more minutes. Add the rice and cook for 3 minutes, stirring constantly.

2. Add both cans whole tomatoes, including the juice, the olives, 5 cups water, and the Old Bay seasoning. Increase heat to high, stirring occasionally, and bring to a boil. Reduce heat to very low, cover, and cook, stirring occasionally and replacing the lid, until the rice is tender, about 20 minutes. (The key to this recipe is to keep the rice submerged in the liquid and to remember to stir occasionally, about every 3 to 5 minutes.)

3. Add the artichoke hearts and tofu to the pot, but do not stir. Cover and continue to cook over very low heat until the tofu and artichokes are warmed through, about 5 minutes. Gently mix the artichokes, avocado, and tofu into the paella and serve.

copyright Seppo Ed Farrey 1999