“Malaysian Vegetarian Brunch Delight: Laksa Tofu Scramble with Nasi Lemak-Inspired Quinoa
Discover a mouthwatering and aromatic Malaysian-inspired vegetarian brunch recipe that combines the flavors of Laksa and Nasi Lemak with a sumptuous tofu scramble and quinoa cooked in coconut milk, served alongside crispy tofu, fresh vegetables, and fragrant herbs.
Allergens
Soy (tofu, tempeh)
Ingredients
- Extra
- firm tofu Nutritional yeast Turmeric Paprika Black salt Coconut milk Quinoa Vegetable broth Lemongrass Kaffir lime leaves Fresh ginger Garlic Sambal oelek Salt and pepper Canola oil Green onions Cilantro Lime Bean sprouts Red cabbage Carrots Cucumber Fermented soybeans (tempeh)
Instructions
- Prepare the tofu scramble by crumbling and sautéing tofu in a pan with oil, turmeric, paprika, black salt, nutritional yeast, and seasonings. Set aside. Cook quinoa with coconut milk and spices in vegetable broth until fluffy. Season with sambal oelek, salt, and pepper. Set aside. Prepare a side of crispy tofu by marinating and frying cubed tofu. Slice tempeh and grill or pan fry. Assemble the dish by placing quinoa in the center and topping with tofu scramble. Arrange fresh vegetables, crispy tofu, and grilled tempeh around the quinoa. Drizzle with a lime vinaigrette. Garnish with green onions, cilantro, and additional sambal oelek for extra heat. Serve immediately.
Chef’s Insight
To ensure maximum flavor, cook each component separately before assembling the dish.
Notes
This recipe is designed to be enjoyed warm and freshly prepared.