Budget-Friendly Vegan Paella with Crispy Tofu | Under £2/$2.60 Per Portion скачать в хорошем качестве

Budget-Friendly Vegan Paella with Crispy Tofu | Under £2/$2.60 Per Portion

Welcome to the Earthy Goodness Kitchen. In this video, we're making a budget-friendly and comforting paella featuring crispy tofu and roasted fennel. This delicious and satisfying dish comes in at under £2/$2.60 per portion, making it perfect for those who want a hearty meal without breaking the bank. Full recipe below! Vegan Paella with crispy herbed tofu and roasted fennel Complete mise en place (preparations) in the ingredients list before starting the method. Ingredients For the Paella: Serves 4 1 onion, diced : 12p 1 tbsp olive oil : 12p 1 bay leaf : 4p 1 tbsp fresh rosemary, finely chopped : 5p 200g white beans : 24p ½ a green pepper, diced : 22p ½ a red pepper, diced : 22p 3 cloves garlic, finely chopped : 12p 1 can chopped tomatoes : 39p 1 tsp sweet paprika : 5p ⅓ tsp turmeric : 5p 1 tsp sumac : 10p 1 tbsp capers, chopped : 20p (optional) 50ml white wine : 43p (optional) (You could also use 1 tbsp white wine vinegar) 300g paella rice (If using risotto rice, rinse with water first) : £2 25g parsley, finely chopped (Stalks separated and finely chopped) : 20p 100g frozen peas : 10p 600ml vegetable stock - 10p (500ml if using risotto rice but check what the packaging of your rice advises) (I would add less water to start and if you think it needs it during cooking you can add more. Whereas if you add too much it’s hard to take it way) 1 bulb fresh fennel, cut into 2 cm thick wedges (Tougher parts finely chopped to go into paella) - 85p 1 lemon, 25p For the tofu: 1 block firm tofu (The tofu thats comes in water not the pre-pressed one that comes vac packed) : £1.40 1 tbsp olive oil : 12p 1 tbsp soy sauce : 8p ½ tbsp salt 1 1/2 tbsp arrowroot : 12p 2 tbsp chicken herb seasoning : 20p (Or a any mix of dried herbs and spices) Method For the Paella: Heat up 1 tbsp oil in a large, wide skillet (or paella pan) over a medium heat. Add the onion, tougher part of fennel, peppers and bay leaf. Cook for 8-10 minutes until caramelised. Add the parsley stalks, garlic and rosemary. Add the spices and caper then cook for 1 minute stirring continuously. Add the white wine to deglaze the pan followed by the chopped tomatoes, butterbeans and half the parsley. Add in the hot vegetable stock followed by the paella rice and stir until everything is well distributed. Bring to a boil then do not stir the pan at all for the rest of the cooking. Turn the heat down to medium and simmer for 5 minutes. Then turn the heat down to low and simmer gently for 15 minutes. Shaking the pan occasionally to prevent the rice from sticking. Add the frozen peas. Cook for another 3-5 minutes until all the water is absorbed and the rice is al dente (still has a slight bite to it). Turn off the heat and cover with a tea towel. Leave to rest for 5-10 minutes before enjoying it. For the tofu and fennel: Preheat the oven 220C. Drain the tofu and slice into 1 ½ cm thick triangles. In a container whisk together 750ml boiling water with the salt and soy sauce. Soak the tofu in the brine for 15 minutes. (Do not soak for longer or it will be too salty. Thoroughly dry the tofu, being careful not to break it. In a large bowl coat the tofu in olive oil. Combine the arrowroot and chicken season and coat the tofu with it. On a baking tray lined with baking parchment lay out the tofu on one side, leaving a small gap between each piece. Then coat the fennel with olive oil and spread on the other side of the tray. Place in the preheated oven. The fennel will take 15-20 minutes, it should be soft and caramelised. The tofu will take 25-30 minutes, it should be crispy on the outside but still slightly moist inside. Turn both half way through to ensure even cooking. Cost Overall : £7.87 / $10:35 Cost per portion: £1.96 / $2.58 You can reduce the cost of the recipe by: Not using white wine. Replace with 1 tbsp white wine vinegar or don’t use at all. Using just 1 pepper instead of 2. Using dried instead of fresh herbs. Using 1 tbsp tomato puree instead of chopped tomatoes. Use onion powder instead of fresh onion. Use frozen chopped peppers instead of fresh. Using cheaper oil or cooking without oil. Use frozen peppers 0:00 Intro 0:10 Preparing the tofu 0:44 Vegetable prep 2:21 Cooking the tofu and fennel 3:01 Cooking the Paella 6:29 Taste test