Vegetable Paella with Tofu

I love this version of paella..very colorful and nutritious too.

Serves 6

2 tbsp olive oil
2 -7oz pkgs spicy marinated tofu, finely diced
8 oz cremini mushrooms, sliced
2 large carrots, diced
1-cup fresh or frozen corn kernels
1 14oz can chopped tomatoes, drained
4 cloves garlic, minced
1-cup short grain brown rice
1/8 tsp saffron, crumbled
1 cup fresh or frozen peas, thawed
¼ cup lemon juice
3 green onions, thinly sliced, for garnish

1. Heat oil in wok or large fry pan, 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.
2. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
3. Stir in carrots, corn, tomatoes, and garlic and sauté 2 minutes more.
4. Stir in rice, 2 ¼ cups water, and saffron.  Bring paella to a boil.  Reduce heat to medium-low, cover with lid and simmer 40 minutes or until all liquid is absorbed.
5. Add peas on surface (do not stir yet), cover, allow peas to steam 1 to 2 minutes.  Remove wok or pan from heat and stir in lemon juice and green onions.
6. Season with salt and pepper and enjoy!