Tofu Paella Recipe

There’s just something magical about Tofu Paella: the way golden, saffron-tinted rice mingles with jewel-bright bell peppers, hearty cubes of pan-seared tofu, and a medley of fresh vegetables—all simmered together in one pan. This take on the Spanish classic bursts with flavor, but is every bit as vibrant and comforting as its traditional cousin. Whether you’re a seasoned vegan, looking for a weeknight crowd-pleaser, or simply craving something with bold, sunny flavors, Tofu Paella is the kind of dish you’ll want to make again and again.

Ingredients You’ll Need

Every ingredient in Tofu Paella pulls its weight: from the silky texture of the rice, the sturdy cubes of tofu, to those fragrant spices that transport you straight to Spain. Don’t skip the fresh garnishes—their brightness ties everything together!

• Arborio or short-grain rice (1 1/2 cups): Essential for creating that creamy yet toothsome paella texture.
• Firm tofu, cubed (1 block): Absorbs all the savory flavors while giving the dish heartiness.
• Olive oil (1 tbsp): Adds a touch of richness and helps everything get gorgeously golden.
• Onion, sliced (1): Brings sweetness and depth to the base of the dish.
• Garlic, minced (3 cloves): Infuses the paella with aromatic, mellow heat.
• Red bell pepper, sliced (1): Adds color and a subtle fruitiness.
• Green bell pepper, whole or halved (1): Lends a gently grassy note and contrasts beautifully in color.
• Large tomato, chopped (1): Introduces a fresh acidity that brightens up each bite.
• Baby spinach (1 cup): Wilts into the rice, adding both nutrients and a lovely pop of green.
• Vegetable broth (2 1/2 cups): Soaks into the rice and brings all the ingredients together with savory complexity.
• Smoked paprika (1 tsp): Reveals that classic Spanish savor and gentle smokiness.
• Turmeric or saffron threads (1/2 tsp): Turns the rice a dazzling golden hue while giving an earthy, floral aroma.
• Salt and pepper to taste: Because every good paella is perfectly seasoned!
• Chopped fresh parsley or basil, for garnish (1 tbsp): Brings freshness and beautiful color right before serving.

How to Make Tofu Paella

Step 1: Sear the Tofu

Begin by heating olive oil in your widest skillet or paella pan over medium heat. Pat your tofu cubes dry with a paper towel for that perfect golden sear. Once the oil shimmers, add the tofu cubes in a single layer. Dust them lightly with a pinch of salt, and let each side crisp up for a few minutes until beautifully browned. Once they’re golden and a little crisp, transfer the tofu out onto a plate—this step locks in the flavor and ensures they hold together later.

Step 2: Sauté Aromatics

In the same pan, toss in the sliced onions and minced garlic. Cook them gently, stirring often, until the onions turn soft and sweet and the garlic is fragrant but not browned. This forms the savory base that will carry the other flavors in your Tofu Paella.

Step 3: Add the Vegetables

Next comes your rainbow of bell peppers and juicy chopped tomato. Scatter the vegetables into the pan and let them sizzle, releasing their natural sweetness and color. After 5 to 6 minutes, everything should be tender but still vibrant—exactly what you want for maximum flavor and eye appeal.

Step 4: Season and Toast the Rice

Pour in your arborio or short-grain rice right on top of the sautéed vegetables, along with smoked paprika and either turmeric or those precious saffron threads. Gently stir so every grain is tinted and toasty from the spices, which start waking up their magical aromas at this point.

Step 5: Add Broth and Simmer

Slowly pour in the vegetable broth, pausing to inhale the wonderful steam. Bring the whole mixture to a gentle boil, then reduce the heat and let it bubble away without a lid for about 15 to 18 minutes. Resist the urge to stir! Letting the rice sit helps create those lovely, crunchy bits at the bottom called “socarrat”—the hallmark of great paella.

Step 6: Finish with Tofu and Spinach

In the last five minutes of cooking, add your golden tofu cubes back to the pan, nestling them gently into the nearly-cooked rice. Sprinkle the baby spinach on top and cover the whole pan with foil. Remove from the heat and allow everything to steam together for five more minutes—the spinach will wilt, the flavors will meld, and the rice will finish cooking in its own fragrant cloud.

Step 7: Garnish and Serve

Scatter chopped fresh parsley or basil over the steaming Tofu Paella just before serving. The herbs add a final hit of color and brightness. Now, spoon generous portions onto plates and prepare to fall in love!

How to Serve Tofu Paella

Garnishes

A shower of fresh parsley or basil is classic, but don’t stop there—try a squeeze of fresh lemon wedges to add zing, or scatter a handful of pitted olives for a briny counterpoint. Cracked black pepper or a sprinkle of smoked paprika can give an extra layer of warmth if you like.

Side Dishes

Tofu Paella is hearty enough to be the main event, but a crisp green salad with a punchy vinaigrette, some crusty bread to swipe up all those saffron-infused juices, or even roasted vegetables make perfect accompaniments. A simple tomato and cucumber salad really lets those sunny Spanish flavors shine.

Creative Ways to Present

Instead of the usual family-style paella pan, try spooning the Tofu Paella into colorful bowls or mini cast iron skillets for individual servings. Or plate it as the base for tapas night, topped with grilled lemon and a sprinkle of toasted pine nuts for extra crunch. For a party, serve alongside dips and fresh veggies, letting everyone scoop their own.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (lucky you!), scoop the cooled Tofu Paella into an airtight container and store in the fridge for up to three days. The flavors deepen with time, making your next meal even tastier. Be sure to keep the rice and tofu together, as they help each other stay moist.

Freezing

You can freeze portions of Tofu Paella for up to one month. Let the dish cool completely, divide it into portions, and pack into freezer-safe containers. When ready to eat, thaw overnight in the refrigerator before reheating to keep the rice from turning mushy.

Reheating

For best results, reheat leftover Tofu Paella gently in a wide pan with a splash of vegetable broth or water to refresh the grains. Cover and warm over low heat until steaming. Alternatively, a microwave works in a pinch—just break up any clumps and cover to retain moisture.

FAQs

Can I make Tofu Paella without saffron?

Absolutely! While saffron gives the signature color and aroma, turmeric is a fantastic and affordable substitute. It brings a lovely golden hue and a gently earthy flavor that works beautifully in this Tofu Paella.

Which rice works best for Tofu Paella?

Short-grain rice like arborio or bomba is ideal because it absorbs maximum flavor and crisps up nicely at the edges. Long-grain rice can work in a pinch but won’t provide the same creamy, robust texture paella is known for.

Can I add other vegetables to my Tofu Paella?

Definitely! Feel free to toss in peas, artichoke hearts, zucchini, or even roasted mushrooms. Tofu Paella is wonderfully versatile and happy to play with whatever veggies you have on hand.

What’s the best tofu for this recipe?

Firm or extra-firm tofu holds its shape best during pan-searing and simmering. Pressing the tofu before cooking will drive off excess moisture, making it extra crispy and tasty in your Tofu Paella.

Is Tofu Paella gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free—as long as your vegetable broth doesn’t contain hidden gluten. Check your labels if you’re sensitive, and dig in with confidence.

Final Thoughts

If you’re ready to bring the colors, flavors, and spirit of the Mediterranean to your own table, Tofu Paella is the dish to try. It’s simple, satisfying, and showstopping—one of those meals that just might become a tradition at your house. Gather your loved ones, serve up a big pan, and enjoy every golden, savory bite!

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