heat oil in a large, heavy-based saucepan over medium-low heat. add onion and cook, stirring occasionally for 5-6 minutes, or until onion is soft. add garlic and paprika, cook, stirring for one minute.
add rice and stir to coat the grains in the spices. add vegetable stock, bring to the boil, then reduce heat to low, cover the pan with a lid or piece of foil and simmer 20-25 minutes, or until the stock is absorbed and the rice is cooked.
add capsicums, tomato, corn, peas and tofu, stir to combine, cover again and cook for a further 5 minutes. remove from the heat and stir through the artichokes.
serve garnished with pine nuts.
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