Heat oil in a large pan over medium-high heat. Add tofu when oil is heated through, season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally.
Meanwhile, cook your brown rice. Add in saffron at the same time you add the rice to the boiling water. Stir and cook on low – let sit until all water is absorbed.
Stir in rice, and about 4 oz veggie broth. Cover with lid, and simmer 10-15 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes.