Vegetarian Paella2/3 cup olive oil4 cloves garlic, mashed 1 cup minced onions 1/2 cup chopped sweet red pepper 2 bay leaves dash saffron 1/2 pound firm tofu 1 cup regular rice, uncooked 1/2 lb. vegetarian breakfast sausages 1 package frozen artichoke hearts, defrosted 1 1/2 cups boiling water 1 cup frozen green peas, defrosted 2 t. salt dash pepper 1/2 cup sherry wine Cube tofu and drain. In frying pan, heat 1/3 cup olive oil. Brown tofu in hot oil. Add garlic, onions, peppers, bay leaf, saffron, salt, pepper and artichoke hearts and cook 5 min. In wok, add rice to remaining 1/3 cup olive oil. Fry until light brown. Combine all ingredients to wok. Simmer on low heat 15 min. or until rice is cooked. Add peas and heat for 5 min. on low heat Add sherry; allow to rest 5 min. and serve. 
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