Heat oil on a non-stick pan on medium-high heat and add in slices of tofu on one side.
Move tofu to one-third of the pan, then add in edamame beans (if frozen) and also broccoli. We’re going to lightly cook the broccoli and simply cook edamame beans until they are just thawed.
Meanwhile, add cooked rice, soy sauce and toasted sesame oil in a serving bowl and mix well.
Once broccoli and edamame beans are ready, add those into the bowl along with the rice. Tofu will probably take longer to cook.
Cook the tofu on each side until nicely golden on both sides (around 4-5 minutes on each side).
Once tofu is cooked, top each piece with a sprinkling of kala namak (for an eggy taste) or regular salt. Feel free to flavour your tofu with other seasonings as well, but since the rice is already flavoured, it isn’t necessary.
Top the rice bowl with tofu and serve with vegan kimchi (optional). Enjoy as a healthy, high protein and delicious bowl.