- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large skillet with lid, heat 2 tsp of the oil over medium-high heat. Add tofu; cook, stirring often, for 3 minutes. Transfer to plate; set aside.
In same skillet, add remaining oil, the onion, sweet red pepper, garlic and paprika; cook, stirring occasionally, for 5 minutes. Add rice, tomato, broth, 1 cup water and saffron; mix well. Season with salt and pepper. Bring to boil. Reduce heat to low, cover and simmer until liquid is almost completely absorbed and rice is tender (if necessary, add a little more water and continue cooking), about 15 minutes.
Add peas, the reserved tofu and the lemon juice; stir to combine. Cook until peas are tender and tofu is warm, about
2 minutes. Sprinkle with parsley.
Nutritional facts PER SERVING
- Iron 2.3 mg
- Fibre 4 g
- Sodium 400 mg
- Sugars 7 g
- Protein 19 g
- Calories 440
- Total fat 11 g
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 66 g
