Exquisite Vegan Thai Breakfast Delight: Aromatic Tofu Scramble with Coconut Rice and Mango Salsa

Allergens

Soy (in soy sauce)

Ingredients

• 1 cup jasmine rice
• 1 can (13.5 oz) full
• fat coconut milk
• 1 cup water
• 2 tbsp vegetable oil, divided
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb extra
• firm tofu, crumbled
• 1 tsp ground turmeric
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• 1 large mango, diced
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp agave syrup or maple syrup
• 1 tbsp soy sauce

Instructions

1. In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil, then reduce heat and simmer until cooked through. Set aside. In a large skillet, heat 1 tablespoon of oil over medium heat. Add onion and garlic, sautéing until translucent. Stir in crumbled tofu and turmeric. Cook until tofu is golden brown. Season with nutritional yeast, salt, and pepper. Remove from heat and set aside. In a separate bowl, combine mango, bell pepper, cilantro, lime juice, agave syrup or maple syrup, soy sauce, and remaining oil. Toss to coat. Assemble the dish by placing coconut rice on plates, followed by tofu scramble, and topping with mango salsa.

Chef’s Insight

To infuse more flavor into the jasmine rice, add a couple of Thai jasmine leaves while cooking.

Notes

For a gluten-free option, ensure soy sauce is labeled as such.