Seafood and tofu paella


Preparation info

  • Serves


    • Difficulty


Appears in

The Tofu Cookbook

The Tofu Cookbook

By Becky Johnson

Published 2017

  • About

Not exactly authentic, but given that there are as many versions of paella as there are cooks in Spain, why not enjoy an easy and inexpensive tofu version of this tasty dish?


  • pinch of saffron threads
  • 30 ml/2 tbsp boiling water


  1. Place the saffron in a small bowl and add the boiling water. Set aside to soak for 5 minutes.
  2. Heat the oil in a large, non-stick frying pan or wok, add the garlic and red pepper and stir-fry over a medium heat for 6–8 minutes, or until the garlic is golden and the pepper softened.
  3. Add the tomatoes, saffron and its soaking water, paprika or cayenne pepper