Veganized Paella Valenciana

This next recipe will need to be veganized. I will omit the seafood and chicken as well as eggs, and I will substitute with vegan versions.

1. Saffron Bomba Rice consists of 20 ounces of bomba rice,  dice 1/2 of an onion, 3 tablespoons of blended oil, and a pinch of saffron.
2. Saffron Aioli consists of 325 ml. white wine, 5 peeled garlic cloves, 2 peeled shallots, pinch of saffron, 1/4 of white wine vinegar, 4 tablespoons of VeganEgg powder, and blended oil.
3. Toppings: 1 cup of diced raw bell peppers–red, green, and yellow, and diced pieces of firm tofu.
4. Heat a pot or pan, and add a splash of blended oil. When pan is hot, add diced onions, wait 5 minutes, and add bomba rice. Stir rice and onions until rice looks toasted. Add diced tofu pieces and saffron, and stir constantly. Add diced bell peppers. Cook over 350 degrees until the edges are crispy.
5. When this veganized paella dish is fully cooked, drizzle the Saffron Aioli mixture on top. Garnish with sliced scallions, smoked paprika, and some Spanish olive oil.