This easy vegan version of the popular Spanish Paella recipe is bursting with spices, filled with stunning colors, and is mouthwateringly fragrant! It is a meat-less and fish-free one-pan dish that captures all the comforting, robust, and warm flavors of the traditional Valencian rice dish.
*Note: Check out the recipe video + step-by-step instructions in the blog post above!
Heat 1-2 tablespoons of oil in a pan and sauté the onions and garlic for 1-2 minutes.
Now add the leeks, bell peppers and rice and cook for further 2-3 minutes. Then add saffron, 1 tsp turmeric and paprika powder and sauté for a few seconds. Then deglaze with the white wine and let it cook for 1 minute.
Now add the vegetable broth and the tomatoes, cover the pan with a lid and let everything simmer for about 20 minutes until the rice has absorbed all the liquid, stirring occasionally.
Meanwhile, press the tofu dry, cut into small cubes and fry in the remaining oil for about 3 minutes on all sides. Then season with the remaining ½ tsp turmeric and deglaze with the tamari sauce. Stir a few times until the tofu is golden brown and crispy.
Then stir the tofu, peas, artichoke hearts and olives into the paella. Season with salt and pepper to taste and garnish with lemon sliced and fresh parsley. Cover the paella and let it rest for another 5 minutes to allow the flavors to develop.
Finally, sprinkle with sesame seeds if desired and serve. Enjoy your meal!
Please read my blog post for more information about ingredients, storing, freezing, and helpful tips!