“Elevated Filipino Vegetarian Breakfast Feast: Tofu Longganisa, Garlic Fried Rice, and Mango Salsa”

Allergens

Soy (in soy sauce), gluten (potential cross-contamination in oyster sauce)

Ingredients

• 12 oz firm tofu
• 8 oz shiitake mushrooms, thinly sliced
• 1 tbsp soy sauce (for marinade)
• 1 tbsp oyster sauce (or vegetarian alternative)
• 2 cloves garlic, minced
• 1 tsp black pepper
• 4 cups cooked jasmine rice (preferably day
• old)
• 3 tbsp vegetable oil
• 6 cloves garlic, minced
• 2 ripe mangoes, diced
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, roughly chopped
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine tofu, soy sauce, oyster sauce (or vegetarian alternative), minced garlic, and black pepper. Marinate for at least 30 minutes.
2. Heat 1 tbsp of oil in a non stick skillet over medium heat. Add marinated tofu and cook until golden brown and crispy on all sides, about 8 10 minutes. Transfer to a plate and set aside.
3. In another pan, heat 2 tbsp of oil over medium heat. Add sliced shiitake mushrooms and cook until tender and slightly golden, about 4 5 minutes. Set aside.
4. For the garlic fried rice, heat the remaining tablespoon of oil in a large wok or skillet. Sauté minced garlic until fragrant, about 30 seconds. Add cooked jasmine rice, stirring well to combine. Season with salt and pepper to taste. Cook for an additional 2 3 minutes, then set aside.
5. In a bowl, combine diced mangoes, red onion, cilantro, and a pinch of salt. Toss gently to mix.
6. To plate, arrange garlic fried rice in the center of a large serving platter, forming a mound. Place Tofu Longganisa around the edge of the platter, followed by Garlic Fried Rice in the center. Top with sautéed shiitake mushrooms and finish with a generous scoop of Mango Salsa.

Chef’s Insight

Experiment with different types of mushrooms to suit your preferences.

Notes

Feel free to add additional vegetables to the fried rice or salsa for added nutrition.