How is the chorizo tofu prepared for this paella?

The firm tofu is pressed, crumbled, and marinated with soy sauce, garlic, chili powder, oregano, cumin, coriander, cinnamon, cloves, and date paste, then dry-fried until it shrinks and dries out.

Can I use a different type of rice if I don't have paella rice?

Yes, the recipe suggests using medium-grain rice or brown rice as alternatives if paella rice is not available.

Why is the paella baked in the oven after simmering on the stovetop?

Baking the paella uncovered in the oven allows the liquid to be fully absorbed by the rice and vegetables, contributing to the dish's final texture.

Are there specific instructions for preparing the cauliflower and Brussels sprouts?

Yes, the cauliflower florets should be cut relatively small, with larger ones halved, and larger Brussels sprouts should also be cut in half if necessary.

How long should the chorizo tofu marinate?

The tofu should marinate for at least 30 minutes, or longer for more intense flavor.

5 years ago

Paella with Chorizo Tofu
[Vegan]

DP By: Denise Perrault

Author Bio

I’m Denise, and I’m the founder and chief inspiration officer at Another Music in a... Read More

Order with Instacart Download Our App

A vibrant vegan paella served in an oven-proof pot, showcasing golden-brown chorizo tofu, rice, green Brussels sprouts, and cauliflower, garnished with fresh scallions.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Paella with Chorizo Tofu

Dairy Free

Vegan

Vegan paella with chorizo tofu with brussels sprouts, cauliflower, and peas is a delectable Spanish-inspired plant-based meal. You have to try this recipe!

Ingredients You Need for Paella with Chorizo Tofu [Vegan]

For the Chorizo Tofu:

1 block firm tofu, pressed
1 tablespoon soy sauce or Tamari
3 cloves garlic, minced
1/2 - 1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt (optional)
1/4 teaspoon cinnamon
Pinch of ground cloves
1/2 teaspoon date paste or 1 pureed date

For the Paella:

1 small onion, diced
3 cloves garlic, pressed
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 1/2 cups paella rice (medium-grain rice or use brown rice)
3 1/2 cups cauliflower florets (cut the florets relatively small and cut the larger ones in half)
2 1/2 cups Brussels sprouts, ends trimmed and cleaned (cut larger sprouts in half if necessary)
1 cup frozen peas
3 1/2 cups vegetable broth
3-4 scallions, thinly sliced for garnish (optional)

Order with Instacart Download Our App

How to Prepare Paella with Chorizo Tofu [Vegan]

To make the chorizo tofu, first, press the tofu using a press or between 2 flat surfaces, placing something heavy on top to weigh it down. Allow the tofu to press for 20 minutes.
In a medium dish, combine the remaining ingredients to make the marinade. When the tofu is pressed, crumble it directly into the marinade dish. Then use your hands to cover the tofu. Allow the tofu to marinate for at least 30 minutes, if not longer.
Dry fry the tofu on the stovetop (a non-stick skillet works best for this). Fry the tofu until it starts to shrink and dry out. It will darken more once it goes into the oven with the paella.
To make the rest of the paella, first, pre-heat the oven to 450°F
On the stovetop, heat an oven-proof pot or casserole dish over medium heat.
Add the diced onions and garlic and sauté them for about 3 minutes.
Add the tomato paste and smoked paprika and stir so the onions are covered.
Add the paella and toast it for 2 minutes by stirring it continuously.
De-glaze the pot by adding the vegetable broth. Use a wooden spoon to stir the ingredients to pick up bits stuck to the bottom.
Mix in the cauliflower, Brussels sprouts, and frozen peas.
Raise the heat so that the pot begins to simmer. Then add the tofu chorizo on top.
Cut the heat on the stove and then add the pot, uncovered, to the oven, and allow it to cook for about 20 minutes until the liquid is absorbed.