Seafood and tofu paella from The Tofu Cookbook by Becky Johnson

Ingredients

• pinch of saffron threads
• 225 g/8 oz small courgettes (zucchini) or patty pan squashes
• 1 bay leaf
• grated rind and juice of ½ lemon
• 600 ml/1 pint/2½ cups chicken stock
• 50 ml/2 fl oz/¼ cup dry white wine
• 200 g/7 oz/1 cup long grain or basmati rice
• 10 g/1/4 oz thyme, woody stems removed, the rest chopped
• 1 1/2 ml/¼ tsp paprika or cayenne pepper
• 2–3 ripe tomatoes, coarsely chopped
• 1 red (bell) pepper, seeded and diced
• 1 garlic clove, crushed
• 15 ml/1 tbsp vegetable oil
• 30 ml/2 tbsp boiling water
• lemon wedges, to serve (optional)
• sea salt
• ground black pepper
• 250 g/9 oz firm tofu, drained and cut into bitesize pieces
• 225 g/8 oz cooked frozen seafood
• 1 bunch of spring onions (scallions), chopped
• 150 g/5 oz/1¼ cups fresh or frozen peas