The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Golden Tofu, Cavolo Nero, Cashews & Rice
An easy supper that only takes 10 mins to prep. Simply sizzle tofu until golden, then pour over an umami dressing bursting with tamari, maple and ginger. Serve over fluffy brown rice and with vibrant cavolo nero on the side. Scatter cashews on top for the perfect crunch
Prep in 10
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 unwaxed lime
- 80g sliced cavolo nero
- 30g cashew nuts (Nuts)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice (brown rice (100%))
- 8 spring onion
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 pak choi
- 4 tsp maple syrup
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 carrot
- 6 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 544
Protein: 33g
Carbs: 54g
Fat: 20g
Golden Tofu, Cavolo Nero, Cashews & Rice
An easy supper that only takes 10 mins to prep. Simply sizzle tofu until golden, then pour over an umami dressing bursting with tamari, maple and ginger. Serve over fluffy brown rice and with vibrant cavolo nero on the side. Scatter cashews on top for the perfect crunch
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Cooking Instructions
Before you start
- Bring a saucepan filled with salted water to the boil
- Pull out 2 large frying pans, a sieve & a small mixing bowl
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep time
- Halve the carrots lengthways and cut into 1cm half-moons
- Remove any woody stalks from the cavolo nero
- Cut the pak choi and spring onions into 3cm pieces. Quarter the lime
- In the small mixing bowl, combine half the ginger & garlic paste, maple, miso, the juice of half the lime and a splash of water. Season with salt and pepper
Golden tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat a large frying pan with 1 tbsp oil on medium heat (we used the HexClad 30cm Hybrid Pan)
- Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden
Meanwhile, fry the veg
- Heat the other large frying pan with 1 tsp oil over a medium-high heat. Once hot, add the carrots and spring onion sand cook for 3 mins
- Add the cavolo nero, pak choi and cook for 2-3 mins. Add the tamari and remaining ginger & garlic paste and cook for 1 min
Plate up
- Serve the rice alongside the veg
- Top with the tofu and any remaining lime wedges
- Pour over the miso sauce and scatter the cashew nuts on top
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