Caribbean pepperpot with tofu

Ingredients

• 300g wholegrain rice
• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 clove garlic, finely chopped
• 3 sweet potatoes, peeled and cubed
• 2 leeks, sliced
• 2 large carrots, peeled and sliced
• 1 reduced-salt vegetable stock cube dissolved in 1200ml boiling water
• 1 teaspoon dried thyme
• 1 teaspoon dried chilli flakes
• Freshly ground black pepper
• 150g pre-sliced frozen okra or defrosted frozen okra, sliced
• 280g packet of tofu, drained and cubed