tofu paella

Serves 6

Poppy cooks…

1. Add1 tablespoon coconut oil and
   onion, diced to a rice cooker and stir occasionally for 5 minutes.
   
   
2. Stir through
   red capsicum, diced for a further 3 minutes.
   
   
3. Add
   2 garlic cloves, minced,
   2 cups arborio rice,
   500ml vegetable stock,
   1.5 cups hot water,
   tin of diced tomato,
   1/4 teaspoon saffron,
   1 teaspoon dried thyme,
   1 teaspoon sweet paprika,
   1 teaspoon celtic sea salt and
   1 teaspoon cracked black pepper, stirring occasionally until rice cooker has finished cooking.
   
   
4. Stir through
   1 cup peas and
   350g silken tofu, chopped and leave in the rice cooker to warm through before serving.

Notes
Some rice cookers need a certain weight before they will turn on - simply apply a bit of pressure to the bowl if your rice cooker won't turn on with just the onion in it to begin with. My easy rice cooker version can also be replicated in a large pan. If preferred, firm tofu can be used by cutting into cubes and frying off prior to the method described above.