Tofoo Paella (tofu)

Ingredients

• 1 orange pepper, deseeded and diced

• 280 g of naked tofoo

• 800 ml of vegetable stock

• 250 g of paella rice

• 100 g of peas

• 2 vine tomatoes, quartered

• 1 red pepper, deseeded and diced

• 1 onion, peeled and finely chopped

• 2 cloves of garlic

• 2 tablespoons of flat leaf parsley, chopped, to serve

• 4 wedges of lemon, to serve

• 8 saffron strands

• 2 tablespoons of olive oil

4 servings

Calories~513 kcal

Protein~19 g

Carbs~64 g

Fat~20 g

Fiber~8 g

Sugar~8 g

Total recipe

Calories~2,050 kcal

Protein~75 g

Carbs~255 g

Fat~80 g

Fiber~30 g

Sugar~30 g

Method

• Step 1

  Heat the olive oil in a large non-stick pan and fry the onion and garlic for 5 minutes to soften.

• Step 2

  Add the rice and saffron and stir well. Drain the Tofoo and pat dry, dice or tear into bite sized pieces and add to the pan with the peppers and stock and bring to the boil. Cover and simmer for 20 minutes, stirring from time to time.

• Step 3

  Add the peas and tomatoes and cook for a further 5 minutes. Scatter with parsley and serve with lemon wedges.