A delicious high protein tofu mushroom paella inspired by a dish in Colombia. This version uses tofu and Fairlife milk, making it a nutritious lunch or dinner option.
1: Drain tofu and chop into cubes. Air fry at 400°F for 7 minutes or cook in a pan on the stove top.
2: Chop the onions, mushrooms, and tomatoes and set them aside.
3: Cook the mushrooms in the wok for 4 minutes or until cooked, then set aside.
4: Cook onions in the wok, then add the rice, garlic, salt, and paprika once the onions are browned. Cook for 1 minute.
5: Pour in the veggie broth, Fairlife milk, and tomatoes, then cover the wok with a lid.
6: Cook for about 20 minutes or until rice is fully cooked and liquid is absorbed.
7: Add the mushrooms and tofu back in and mix.
8: Sprinkle with Parmesan cheese, then enjoy!
