Elevated Vegan Vietnamese Breakfast: Tofu Scramble & Coconut Rice Bowl

Allergens

Soy, gluten-free

Ingredients

• 1 cup jasmine rice
• 1 can (14 oz) full
• fat coconut milk
• 2 tbsp vegetable oil, divided
• 1 block (12 oz) extra
• firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tsp turmeric powder
• 1 tsp onion powder
• Salt and pepper, to taste
• 1/2 cup thinly sliced green onions
• 2 tbsp soy sauce
• 1 cup mixed vegetables of your choice (bell peppers, carrots, zucchini)

Instructions

1. In a medium saucepan, combine jasmine rice and coconut milk. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the rice is tender and the liquid is absorbed. Set aside. In a large skillet, heat 1 tbsp vegetable oil over medium heat. Add crumbled tofu, nutritional yeast, turmeric powder, onion powder, salt, and pepper. Cook for 5 7 minutes, stirring occasionally, until the tofu is golden brown and crispy. In a small bowl, whisk together soy sauce and 1 tbsp vegetable oil. Pour over cooked tofu and mix well. To serve, spoon coconut rice into bowls, top with tofu scramble, mixed vegetables, and green onions.

Chef’s Insight

The combination of coconut rice and tofu scramble creates a satisfying mouthfeel and aroma that will impress your guests.

Notes

This recipe is perfect for a quick and delicious vegan breakfast or lunch. It can be easily scaled up to serve more people.