2 T olive oil

1 large onion, coarsely chopped

1 large sweet red pepper, cored, seeded and coarsely chopped.

2 cloves garlic, minced

1 can(14 1/2 oz) tomatoes, drained and chopped

1/2 t salt

1/2 t ground turmeric

1/2 t each dried basil and thyme, crumbled

3 1/2 c chicken broth or vegetable broth

1 can (1lb, 3oz) chick peas, drained and rinsed

2 c long-grain white rice

1 lb firm tofu, drained and cut into small cubes

1/2 c toasted slivered almonds, optional garnish

Preheat oven to 350*. Heat the oil in a skillet for 1 minute. Add onion, pepper and garlic and sauté` for 1 minute or until slightly softened. Mix in the tomatoes, salt, turmeric, basil and thyme. Cook uncovered stirring often for 3 to 4 minutes. Transfer to a 3 quart casserole dish that has a lid and add stock, chick peas and rice. Scatter tofu on top. Cover and bake for 30-35 minutes or until the rice is tender. Let stand at room temperature, covered for 10 minutes. Sprinkle the paella with the almonds if desired.