Step 1

Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.

Step 2

Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.

Step 3

Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low - let sit until all water is absorbed. Back to the tofu/mushroom mixture: Stir in carrots, corn, tomatoes, garlic, and all of your spices (including salt & pepper), and sauté 2-5 minutes more.

Step 4

Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed.

Step 5

Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove pan from heat, and stir in lemon juice and green onions. Taste and adjust seasonings as needed.