1 ½ cupspaella rice (medium-grain rice or use brown rice)
3 ½ cupscauliflower florets (cut the florets relatively small and cut the larger ones in half)
2 ½ cupsBrussels sprouts, ends trimmed and cleaned (cut larger sprouts in half if necessary)
1 cup frozen peas
3 ½ cupsvegetable broth
3-4scallions, thinly sliced for garnish (optional)
To make the chorizo tofu, first, press the tofu using a press or between 2 flat surfaces, placing something heavy on top to weigh it down. Allow the tofu to press for 20 minutes.
In a medium dish, combine the remaining ingredients to make the marinade. When the tofu is pressed, crumble it directly into the marinade dish. Then use your hands to cover the tofu. Allow the tofu to marinate for at least 30 minutes, if not longer.
Dry fry the tofu on the stovetop (a non-stick skillet works best for this). Fry the tofu until it starts to shrink and dry out. It will darken more once it goes into the oven with the paella.
To make the rest of the paella, first, pre-heat the oven to 4500F (2300C).
On the stovetop, heat an oven-proof pot or casserole dish over medium heat.
Add the diced onions and garlic and sauté them for about 3 minutes.
Add the tomato paste and smoked paprika and stir so the onions are covered.
Add the paella and toast it for 2 minutes by stirring it continuously.
De-glaze the pot by adding the vegetable broth. Use a wooden spoon to stir the ingredients to pick up bits stuck to the bottom.
Mix in the cauliflower, Brussels sprouts, and frozen peas.
Raise the heat so that the pot begins to simmer. Then add the tofu chorizo on top.
Cut the heat on the stove and then add the pot, uncovered, to the oven, and allow it to cook for about 20 minutes until the liquid is absorbed.
Paella is traditionally made with medium-grain white rice. You can substitute brown rice; however, you will want to allow an additional 15-20 minutes for it to get tender.
The longer you can marinate the tofu, the better. Ideally, overnight is best. Press the tofu, mix it with the marinade, then place it in an airtight container in the refrigeration. This can be done up to 2 days before you fry it.
If you add other vegetables like carrots or broccoli, you may need to adjust the vegetable broth. You can also add more broth as the paella cooks in the oven.