Tofu Paella.
Ingredients.
1 packet plain Tofu, cut into 32 triangles
5tbsp/75ml olive oil
18oz/500g mixed vegetables, cut into 1in/2cm pieces
(e.g. peppers, baby sweetcorn, broccoli, )
1tbsp/15ml hing
5oz/150g carrot, cut into 1in/2cm batons
½ mild green chilli, finely chopped
1oz/275g brown rice
1 pint/600ml vegetable stock, double strength
5oz/150g tomatoes, peeled and chopped
3oz/75g pitted black olives, sliced
2 bay leaves
2tbsp/30ml chopped fresh tarragon (or 1tsp/5ml dried)
1tbsp/15ml chopped fresh sage
2tbsp/30ml chopped parsley
salt and black pepper
1 lemon, cut into 8 wedges
Preparation.
In a non-stick pan, fry tofu in oil over a medium heat until light brown.
Remove from pan.
Increase heat and add the mixed vegetables to the same pan. Cook until browned slightly. Remove from pan.
Place hing and carrots in same pan. Cook gently until softened. Add the chilli and rice. Cook for 1 minute. Add stock, chopped tomatoes, olives and bay leaves. Simmer, covered. until the rice is cooked (about 25 minutes). Add more liquid if necessary during the cooking time. Remove bay leaves. Add the tofu, vegetables and fresh herbs. Season with salt, black pepper and lemon juice. Garnish with lemon wedges.