Paella with Smoked Tofu and Chorizo-Style Veggie Sausages


If you or your husband do not eat meat, Engagement Chicken is not the right dish for you. This is. Paella offers the same impressive display of home cooking, but with a Latin American flavor and a purely vegetarian list of ingredients. The play of flavors and colors – yellow rice, green peas, red peppers, smoked tofu – is so tempting that even meat lovers find it impossible to resist. Put the pan on the table and serve it directly as in Spain.

Serves 6

5 cups vegetable broth 1 tablespoon tomato paste

2 teaspoons sweet paprika ½ teaspoon turmeric

2 teaspoons salt ¼ cup olive oil 8 ounces smoked tofu Four 6- to 7-ounce chorizo-style vegetarian protein sausages

1 medium onion, chopped 5 garlic cloves, finely chopped ½ red bell pepper, seeded and thinly sliced ½ green bell pepper, seeded and thinly sliced 1½ cups medium-grain (or bomba) rice

1 cup grape tomatoes, halved lengthwise One

9-ounce package frozen artichokes, thawed and quartered lengthwise ½ cup frozen peas, thawed

2 tablespoons chopped fresh flat-leaf parsley 1 lemon

  1. In a medium saucepan, bring 3 cups vegetable broth, tomato paste, paprika, turmeric, and salt to a boil and set the heat to a barren level, keeping the pot partially covered.
  2. Heat the olive oil in a 12-inch deep, heavy non-stick or cast-iron frying pan over moderate heat. Add and cook the whole block of tofu and sausages, turning once until it is browned, all about 3 minutes. Place on a chopping board, then cut into ½ inch pieces and store.
  3. Add the onion, garlic and pepper to the pan and cook with occasional stirring for about 3 minutes until the vegetables soften. Add the rice to the vegetables and cook with stirring until the rice is well covered with the oil, about 2 minutes.
  4. Add the tofu, sausage, tomatoes, artichokes and 3 cups of simmering vegetable broth. Stir well to distribute the ingredients evenly. Set the heat to low and cook without stirring until most of the liquid is absorbed, 6 to 8 minutes. Add the remaining 2 cups of vegetable stock and sprinkle the peas on the surface of the rice. Continue cooking without stirring until the liquid is absorbed and the rice is al dente for 8 to 10 minutes longer. Sprinkle with parsley and serve with lemon wedges.