“Tropical Filipino Breakfast: Gluten-Free Sinangag, Tofu Scramble & Mango Salsa”

Allergens

Soy (in tofu)

Ingredients

• 4 cups cooked white rice (preferably Jasmine or Sushi rice)
• 6 cloves garlic, minced
• 2 tbsp cooking oil
• Salt and pepper, to taste
• 1 cup diced firm tofu
• 1 small onion, chopped
• 1 medium bell pepper, chopped
• 1/2 cup diced tomatoes
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. In a large pan over medium heat, add cooking oil and sauté minced garlic until golden brown. Remove from heat and set aside.
2. Heat the same pan with garlic oil over medium heat, add cooked white rice, and stir fry for 5 minutes or until evenly coated with garlic oil and seasoned with salt and pepper to taste. Set aside.
3. In another pan, heat a small amount of cooking oil over medium heat, sauté diced onion and bell pepper until softened, then add diced tomatoes and cook for 2 minutes. Add crumbled firm tofu and cook for another 5 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Prepare mango salsa by combining diced mango, red onion, cilantro, and lime juice in a bowl. Season with salt and pepper to taste.
5. Assemble the tropical Filipino breakfast by placing sinangag (garlic fried rice) at the center of the plate, followed by a generous scoop of tofu scramble on one side, and a generous portion of mango salsa on the other side.

Chef’s Insight

The key to this dish is in the balance of flavors - from the savory sinangag, protein-packed tofu scramble, to the refreshing mango salsa. Each component complements the other, creating a harmonious and satisfying meal.

Notes

Feel free to add additional vegetables or seasonings according to personal preference.