Prep. Tofu for use: Slice and press for 45 minutes (to drain water out)

Broccoli, Bok Choy and Napa Cabbage prep: Wash and cut leafy greens from stems. Use only broccoli florets.

In pan combine Vegetable broth, rice, butter, tofu, and reallemon juice. Scramble tofu and mix well. Let cook until rice is tender.

Mix in sugar snap peas, carrots, broccoli florets, cauliflower, and daiya cheese. Mix well. Let cook until cheese melts.

Stir in Spinach, Bok Choy, and Napa Cabage leaves. Let sit on heat for a few minutes.