Use mixed pickles veggies like mung beans, carrots, mushrooms and paprika, straight out of a glass. Drain the liquid and put it on your plate. Steaming hot, cooked basmati or jasmine rice is the next ingredient. And then of course – crispy umami tofu crumble, which you could actually prepare the day before. A trick, to make this even more time efficient. Elevate the dish with a dash of tamari sauce and if you want to make it look fancy, use a bit of toasted sesame seeds on top.