Cauliflower, silken tofu and walnut rice bowl

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

You'll need

400 gm brown rice, rinsed 50 ml rice wine vinegar 2½ tsp caster sugar 100 gm walnuts 1 small cauliflower, cut into small florets 50 ml grapeseed oil or other neutral-flavoured oil 1 tbsp furikake, plus extra to serve (see note) 300 gm silken tofu, cut into 1.5cm cubes 3 spring onions, thinly sliced 200 gm kimchi, thinly sliced Shiso leaves (optional), to serve   Ginger-soy dressing 80 ml (⅓ cup) grapeseed oil 60 ml (¼ cup) rice wine vinegar 30 ml light soy sauce 1½ tbsp caster sugar 1 tsp finely grated ginger ½ tsp roasted sesame oil


  • 01
  • Preheat oven to 180°C. Cook rice in a large saucepan of boiling water until tender (20-25 minutes). Drain well, transfer to a bowl and stir in vinegar, sugar and 1 tsp salt.
  • 02
  • Meanwhile, spread walnuts on an oven tray and roast until golden (5-6 minutes). Remove walnuts and increase oven to 250°C.
  • 03
  • Toss cauliflower with oil and furikake in a roasting pan to coat, season to taste and roast until tender and starting to blacken at the edges (8-10 minutes). Cool briefly.
  • 04
  • For ginger-soy dressing, process ingredients in a blender to combine.
  • 05
  • Divide rice among serving bowls, top with cauliflower, tofu, walnuts, spring onion, kimchi, extra furikake and shiso leaves, drizzle with dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Furikake, a rice seasoning, is available from Japanese grocers and health-food shops.

Featured in

Sep 2017

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