If you have time, press the tofu.

Wrap the block of tofu in a clean tea towel or paper towels and place it on a large plate or chopping board.

Place something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 30 mins.

Preheat the oven to 200°C and line a tray with baking paper.

Slice the tofu into slabs.

In a bowl mix together half the soy sauce, maple syrup and garlic powder. Add tofu to the bowl and coat well.

Place the tofu onto the baking tray and bake for 30 minutes or until crispy, turning halfway.

While the tofu is in the oven, prepare the rice as per the packet instructions.

In a bowl, whisk together the almond butter, sweet chilli sauce, remaining soy sauce, apple cider vinegar and coconut milk.

Chop the broccoli and kale, and grate the carrot. Lightly steam the broccoli and kale.

Assemble in a bowl, starting with the cooked rice, veggies, tofu, then drizzle almond satay sauce over top. Enjoy!