1 c  Dry brown rice *or* Basmati
Rice -- optional
10    To16 oz
(may be added to rice -- or
Instead of)
1    To 4 tb
1 md /lg
2    To3
1 sm Green bell pepper --
Chopped
1    Red bell pepper -- chopped
Small
2 c  Mushrooms -- sliced
10    To 16
In half
1/2 sm Zucchini, quartered --
Chopped small
2    Tomatoes
2    Vegetable bouillon cubes
1/4 c  Broth/tomato juice or water
Tamari or miso added
1/2 ts Powdered saffron OR -- 1g
Saffron strands
1/2 ts 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.

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