Green Paella with Tofu, Roasted Peppers, Peas and Zucchini

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 Zucchini
• 400 g Broccoli
• 3 tbsp olive oil
• 250 g Paella rice
• 150 g Peas (frozen or freshly shelled)
• 800 ml vegetable broth
• 2 pinches Saffron threads
• 2 tsp Paprika powder sweet
• 0.25 tsp Dried thyme
• 400 g Tofu
• 3 tbsp Soy sauce
• 1 tbsp Agave nectar
• 300 g Green bell pepper (roasted peppers, Pimientos)
• Salt
• Pepper
• 1 bunch Parsley (approx. 20 g)
• 1 Organic lemon

Instructions

1. 1.

   Peel and chop the onion and garlic. Wash the zucchini, cut it into cubes. Wash the broccoli, divide it into small florets.

2. 2.

   Heat 2 tbsp of oil in a paella or large pan. Add the onion and garlic and sauté for 4 minutes over medium heat. Then add the rice, zucchini and broccoli, stir and sauté for about 5 minutes over medium heat.

3. 3.

   Add the peas and top up with hot broth. Crush the saffron threads in a mortar. Add saffron, paprika powder and thyme and simmer everything for about 10 minutes over low heat, stirring occasionally until the broth is almost completely absorbed.

4. 4.

   While the rice is cooking, cut the tofu into cubes, mix with soy sauce and agave nectar and let it marinate for 5 minutes. Wash and dry the roasted peppers. Heat the remaining oil in a pan. Roast the peppers in it for 5 minutes over medium heat, season with salt and remove from the pan. In the same pan, fry the tofu cubes for 5 minutes over high heat, salt and pepper.

5. 5.

   Season the paella with salt and pepper. Wash, dry, chop the parsley and mix half of it into the paella. Decoratively arrange the tofu and roasted peppers on the paella. Rinse the lemon, rub it dry and cut it into quarters. Serve the tofu paella with lemon wedges.