Cook the rice according to the absorption method on the package. Fluff with a fork once it has cooled slightly then place it in the fridge for an hour while you prepare the sauce and veg. Refrigeration is optional but helps prevent the rice from sticking together when frying it.

Preheat the oven to 200ºC and place the garlic cloves and chilis on a baking tray. Roast them for 15 minutes. This step is also optional but adds great depth of flavour to the sauce!

Add all sauce ingredients - including the roasted chilli (roughly chopped) and the flesh from the garlic cloves - to a blender or bullet and buzz for a minute or so until the sauce is smooth.

Prepare the vegetables by slicing the cabbage and capsicum, finely chopping the spring onions and removing the stems of the green beans. You can cut the green beans in half if they are long.

Heat the peanut oil in a large wok over high heat, then add the vegetables, stir-frying for 2-3 minutes.

Add about a quarter of the nasi goreng sauce and stir fry for a further 1-2 minutes.

Crumble the cooled rice into the wok then drizzle the remaining sauce as evenly as possible over the rice, then stir it all together, cooking for a further 2-3 minutes or so until the sauce, the rice and the vegetables are well combined and the smell is making you hungry.

To make the scrambled tofu: Crumble the tofu roughly into a bowl. Heat the peanut oil in a frypan over high heat then add the tofu, turmeric, kala namak, salt and pepper. Stir until heated through and the tofu is evenly coloured by the turmeric.

Serve the vegan Nasi Goreng with wedges of fresh tomato and lemon, and with the scrambled tofu on the side. YUM.