Vegan paella

Ingredients for 4 servings:

• 2 bell peppers, red and green
• 1 stalk(s) leek
• 1 onion(s)
• 2 garlic cloves
• 2 tbsp olive oil
• 200 g risotto rice
• ½ liter vegetable broth
• salt and pepper
• pepper
• 1 pack of saffron powder, 0.1 g
• 1 large beefsteak tomato(s)
• 40 g peas, frozen
• 8 olives, black
• ½ tsp sweet paprika powder
• 200 g smoked tofu
• 1 bunch of parsley
• 1 organic lemon(s)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Dice the bell peppers. Slice the leeks. Peel and finely chop the onion and garlic. Heat 1 1/2 tablespoons of oil in a pan and sauté the onion and garlic until translucent. Add the bell peppers, leeks, and rice and sauté for 3 minutes. Remove 2 tablespoons of the stock and set aside. Deglaze the pan with the rest of the oil, season with salt, and pepper. Mix the saffron with the remaining stock, add to the pan, and simmer covered for 10 minutes. Blanch the tomato, peel, and dice it. Add it to the pan with the peas and olives and season with salt, pepper, and paprika. Cook for another 10 minutes. Cut the tofu into 1.5 cm cubes and fry in the remaining oil for 3 minutes, turning carefully. Finely chop the parsley. Wash the lemon in hot water, dry it, and cut into wedges. Mix the tofu into the paella, sprinkle with chopped parsley, and top with lemon wedges. Cover and let stand for 5 minutes.