1 whole cauliflower
600 g organic firm tofu
4 large cloves of garlic
thumb sized piece ginger, grated
1 bunch broccolini
Chinese broccoli, leaves separated
1/2 cup peas
juice of 1 lime, plus extra to garnish
3 tbsp tamari
3 tbsp coconut aminos
3 tsp sesame oil
1 tsp chilli flakes
1/2 cup kim chi
1 cucumber, sliced
coriander leaves, to garnish
1 tbsp The Wholefood Pantry Maple Syrup
1 tbsp Vegetable Broth Garden Veggie
2 tbsp The Wholefood Pantry Coconut Oil
1 tbsp The Wholefood Pantry Tapioca Flour

Need to top up on pantry essentials?

shop now


  1. Press the tofu either with a tofu press or by placing a heavy object on the tofu for 10-30 minutes. This step ensures the tofu can get nice and crispy.
  2. Cut tofu into squares, dust with tapioca and place on a lined baking tray and bake in a 220°C preheated oven for 15 minutes.
  3. To make the sauce, combine tamari, coconut aminos, maple, sesame oil and lime juice in a bowl. Set aside.
  4. Place cauliflower in a food processor and pulse until a rice-like texture forms.
  5. Add coconut oil into a pan on medium heat, then add cauliflower and garlic. Fry until cauliflower becomes just tender. (5-8 mins)
  6. Heat 1 tbsp coconut oil in a frypan add in tofu and ½ of the sauce. Fry until caramelised. Set aside.
  7. Add frozen peas, broccolini and Chinese broccoli to cauliflower fired rice and fry until just tender.
  8. Pour over remaining sauce, add vegetable broth powder and grated ginger stir through for 2 mins.
  9. Serve onto plates, top with tofu and serve with cucumber and kimchi. Garnish with lime cheek, coriander leaves and chilli flakes. 

-Recipe by Nutra Organics.