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Tofoo Paella

Brought to you by: The Tofoo Co.
    4 serving
2.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Tofella is a clever healthy twist on a Spanish classic. Wonderfully comforting, flavoursome and colourful, it is packed with the taste of the Mediterranean. The Tofoo Co Naked Tofoo is so wonderfully versatile it can add a different dimension to any dish, whichever country its from!
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  • 280g Naked Tofoo
  • 800ml vegetable stock
  • 250g paella rice
  • 100g peas
  • 2 vine tomatoes, quartered
  • 1 red pepper, deseeded and diced
  • 1 orange pepper, deseeded and diced
  • 1 onion, peeled and finely chopped
  • 8 saffron strands
  • 2 cloves garlic
  • 2 tbsps olive oil
  • 2 tbsps flat leaf parsley, chopped, to serve
  • 4 wedges lemon, to serve


Step 1

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

Step 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.

Step 3

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

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