One-Pot Tofu and Saffron Rice with Roasted Red Pepper & Olive Tapenade (Gluten-Free, 30-Minute Recipe)
This vibrant one-pot dish features pan-seared tofu cubes nestled in fragrant saffron-infused rice, topped with a zesty roasted red pepper and olive tapenade. A quick, flavor-packed gluten-free meal perfect for busy weeknights.
- 14 oz extra-firm tofu, pressed and cubed
- 3 tbsp olive oil
- 1 cup yellow onion, finely chopped
- 3 each garlic cloves, minced
- 1.5 cups short-grain white rice
- 2.5 cups vegetable broth (gluten-free)
- 0.25 tsp saffron threads
- 0.5 cup roasted red peppers, drained and chopped
- 0.5 cup kalamata olives, pitted and chopped
- 0.25 cup fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 0.5 tsp smoked paprika
- 1 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add tofu cubes, season with a pinch of salt and black pepper, and sear until golden on all sides, about 5 minutes. Remove tofu and set aside.
⏱️ 5 minutesReduce heat to medium and add remaining 1 tbsp olive oil. Sauté onion and garlic until softened and fragrant, about 3 minutes.
⏱️ 3 minutesStir in rice and saffron threads, toasting for 1 minute. Add vegetable broth, smoked paprika, 0.5 tsp salt, and bring to a boil.
⏱️ 1 minuteReduce heat to low, cover, and simmer for 12 minutes. After 8 minutes, gently fold in the seared tofu.
⏱️ 12 minutesWhile rice cooks, combine roasted red peppers, olives, parsley, lemon zest, lemon juice, and a pinch of salt in a small bowl to make the tapenade.
⏱️ 2 minutesOnce rice is cooked and liquid is absorbed, fluff rice gently with a fork. Top with the red pepper-olive tapenade before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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