Ingredients

Underline

280g Naked Tofoo

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and crushed

250g paella rice

8 saffron strands

2 tbsp olive oil

1 red pepper, deseeded and diced

1 orange pepper, deseeded and diced

800ml vegetable stock

100g peas

2 vine tomatoes, quartered

2 tbsp flat leaf parsley, chopped

Lemon wedges

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Tofella

Serves 4 • Prep 10 min • Cooking

Tofella
Ingredients

Underline

280g Naked Tofoo

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and crushed

250g paella rice

8 saffron strands

2 tbsp olive oil

1 red pepper, deseeded and diced

1 orange pepper, deseeded and diced

800ml vegetable stock

100g peas

2 vine tomatoes, quartered

2 tbsp flat leaf parsley, chopped

Lemon wedges

Method

Underline

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

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.

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