Start by adding the crumbled tofu to a bowl along with a tablespoon of the pesto, salt and freshly ground pepper, mix well and set-aside for now.
Meanwhile heat the olive oil in a large casserole pan on a medium-high heat then add the peppers and fry for 5-8 minutes.
Next add the mushrooms and sliced onions and fry for a further 8-10 minutes. Once the onions start to brown add the tofu to the pan and continue frying.
Finally add the remaining ingredients along with the pan lid and simmer gently for 20 minutes (add additional warm water if it starts to dry out).
After the time is up remove the lid, taste and adjust the seasoning if required (I like to add an additional tablespoon of pesto!) and enjoy!
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/pesto-tofu-rice-3571/