Category: Vegetables

1 cup Dry brown rice *or* Basmati

Rice -- optional

10 To16 oz

(may be added to rice -- or

Instead of)

1 To 4 tb

1 medium /lg

2 To3

1 small Green bell pepper --

Chopped

1 Red bell pepper -- chopped

Small

2 cup Mushrooms -- sliced

10 To 16

In half

1/2 small Zucchini, quartered --

Chopped small

2 Tomatoes

2 Vegetable bouillon cubes

1/4 cup Broth/tomato juice or water

Tamari or miso added

1/2 tsp Powdered saffron OR -- 1g

Saffron strands

1/2 tsp Chopped fesh parsley

Sea salt and cayenne pepper

To tasted

Lemon wedges and parsley

Sprigs

(350-450g)marinated tofu

Olive oil

Onion -- chopped small

Cloves garlic -- minced

Black or green olives -- cut

Chopped small

Cook the rice and prepare the marinated tofu. In a large skillet or wok, heat the oil and saute the onion and garlic until slightly tender. Then add all the vegetables except the tomatoes and saute until the vegetables are tender but still a bit crispy or firm. Then add the tomatoes, bouillon cubes, liquid and spices and saute 2-3 minutes more. Be sure to break up the cubes in the mixture. Then add the cooked rice and mix everything together for 30-60 minutes, then serve garnished with lemon wedges and parsley sprigs.