Heat the olive oil in a large non stick pan and fry the onion and garlic for 5 minutes to soften.
Add the rice and saffron and stir well. Drain the Tofoo and pat dry, dice or tear into bite sized pieces and add to the pan with the peppers and stock and bring to the boil. Cover and simmer for 20 minutes, stirring from time to time.
Add the peas and tomatoes and cook for a further 5 minutes. Scatter with parley and serve with lemon wedges.