Vegetable Paella With Tofu

2 Tbs olive oil
2 7-oz pkgs spicy marinated tofu, finely diced
8 oz cremini mushrooms, sliced
2 large carrots, diced
1 cup frozen corn kernels, thawed
1 14-oz can chopped tomatoes, drained
4 cloves garlic, minced
1 cup short-grain brown rice
1/8 tsp saffron, crumbled
1 cup frozen peas, thawed
1/4 cup lemon juice
3 green onions, thinly sliced, for garnish

1) Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Saute 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and saute 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
2) Stir in carrots, corn, tomatoes and garlic, and saute 2 minutes more. Stir in rice, 2 1/4 cups water and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.

Review: There aren't many tofu options in Pocatello. I decided to use baked tofu, in savory flavor. It didn't require as much cooking, since it's already cooked. I also used bulgur instead of rice, which cooks for a 1/4 of the time! We liked this, except it seemed to have too much lemon flavor. I noticed we say this every time something requires more than a tsp of lemon juice! I think I'll just start nixing that ingredient. :)