“Delightful Vegetarian Thai Brunch: Tofu Scramble & Coconut Sticky Rice Bowl with Mango Salsa”

Allergens

Soy (from soy sauce and tofu)

Ingredients

• 16 oz firm tofu, crumbled
• 3 cups coconut sticky rice, cooked
• 2 ripe mangoes, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/4 cup cashews, roughly chopped
• 1 tbsp coconut oil
• 1 tbsp soy sauce
• 1 tsp turmeric
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat the coconut oil over medium heat. Add the crumbled tofu, turmeric, and cumin. Cook for 5 minutes, stirring occasionally, until the tofu has a golden brown color. Season with salt and pepper. Set aside.
2. In a separate bowl, combine the diced mangoes, red bell pepper, fresh cilantro, green onions, and cashews. Toss gently to mix.
3. Assemble the dish by placing a bed of coconut sticky rice in each bowl. Top with the prepared tofu scramble and finish with a generous serving of the mango salsa. Serve immediately.

Chef’s Insight

This dish highlights the perfect balance of flavors and textures, with the creamy coconut sticky rice complementing the savory tofu scramble and the refreshing mango salsa adding a burst of tropical sweetness.

Notes

Feel free to add extra vegetables, such as red bell pepper or onions, to the tofu scramble for added texture and flavor.