“Delightful Vegan Korean Brunch: Miso Tofu Scramble and Savory Seaweed Rice Bowl”
Experience a delectable vegan Korean brunch with our scrumptious recipe for a Miso Tofu Scramble and Savory Seaweed Rice Bowl. This plant-based dish offers a mouthwatering blend of flavors and textures, perfect for any day of the week.
Allergens
Soy, Gluten (optional)
Ingredients
- Extra
- firm tofu
- White miso paste
- Nutritional yeast
- Tamari soy sauce
- Olive oil
- Sushi seaweed
- Short
- grain rice
- Cucumber
- Carrots
- Green onions
- Sesame seeds
Instructions
- Press the tofu to remove excess moisture, then crumble it into bite sized pieces.
- In a pan, heat olive oil and cook the tofu until golden brown.
- In a separate bowl, mix miso paste, nutritional yeast, and tamari soy sauce.
- Pour the mixture over the cooked tofu and stir well. Set aside.
- Cook the rice according to package instructions.
- Prepare cucumber, carrot, and green onion for garnishing.
- Assemble the dish by dividing the rice into four bowls, adding tofu scramble on top, and garnishing with cucumber, carrots, green onions, and sesame seeds.
Chef’s Insight
This recipe combines the savory flavors of miso with the heartiness of tofu for a satisfying vegan brunch dish.
Notes
Adjust seasonings according to personal preferences.