Brothy Rice with Crispy Tofu

Preheat oven to 170˚

Onto a lined baking tray, grate your Cauldron Extra Firm Tofu with the larger holes of a grater straight onto the baking tray. Sprinkle over the smoked paprika, mix through and pop in the oven for 20 minutes until golden and crispy.

Meanwhile add 200ml of water to a pan and bring to the boil, drop in your stock cube, garlic, ginger and spring onion and boil for 5 mins. Optionally, you can strain the broth to remove the loose spring onion, garlic, and ginger, but this is not essential.

Thinly slice your carrot and red onion and set aside.

Cook the rice as per instructions on the pack.

Now it's time to build, place your rice in the center of a bowl, then pour over the broth. Top with the crispy tofu, carrot, red onion and herbs. You can also add a few slices of red chilli if you like it hot and some spring onions too. Enjoy!