Plant-Based Paella With Crispy Tofu 'Chorizo'
It's the smoky flavours of chorizo you love, without a morsel of meat. You'll infuse your veg and arborio rice with a fragrant tomato saffron stock, before topping with golden, irresistibly crispy 'chorizo' tofu.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Flour, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Peel and finely dice your brown onion[s]
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion and sliced pepper and cook for 3-4 min or until starting to soften
Dissolve your vegetable stock mix, saffron and tomato paste in 750ml [975ml] [1.4L] boiled water – this is your saffron stock
Once the onion is starting to soften, add 2/3 of the chopped garlic and half of your ground smoked paprika (you'll use the rest later!) to the pan and cook for a further 1-2 min or until fragrant
Once fragrant, add your arborio rice and cook for 1 min, stirring to coat the grains in the spices
Add the saffron stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked
Drain your tofu and pat it dry with kitchen paper
Cut the tofu into small bite-sized pieces
Add the chopped tofu, soy sauce and remaining chopped garlic to a medium bowl with your ground cumin, 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and the remaining ground smoked paprika
Season with a small pinch of salt and mix to combine – this is your coated tofu
Once the paella has been cooking for an initial 25 min, add the juice of half your lemon[s] (you'll use the rest later!) and gently stir in your blanched peas
Reduce the heat to medium-low and cook for a final 5-6 min or until everything is tender and warmed through – this is your plant-based paella
Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat
Once hot, add the coated tofu with a small pinch of salt and cook for 6-7 min, turning occasionally, until golden and crisp – this is your crispy tofu 'chorizo'
Chop your parsley finely, including the stalks
Cut the remaining lemon into 1 wedge per person
Serve the plant-based paella and top with the crispy tofu 'chorizo'
Garnish with the chopped parsley and a lemon wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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