Vegan Vietnamese Breakfast Banh Mi Bowl with Tofu Scramble and Fresh Herbs

Allergens

Soy (in soy sauce and tofu) - Wheat (in some rice vinegars)

Ingredients

• 2 cups Jasmine Rice
• 1 lb Extra Firm Tofu
• 2 tbsp Nutritional Yeast
• 1/4 cup Soy Sauce
• 2 tbsp Vegetable Oil
• 1 medium Onion, diced
• 3 cloves Garlic, minced
• 1 Red Bell Pepper, sliced
• 1 Green Bell Pepper, sliced
• 1 cup Fresh Cilantro, chopped
• 1/2 cup Fresh Mint, chopped
• 1/4 cup Lime Juice
• Salt and Pepper, to taste Pickled Vegetables:
• 1 medium Carrot, julienned
• 1 cucumber, thinly sliced
• 1/2 cup Rice Vinegar
• 1/2 cup Water
• 1 tbsp Sugar
• 1 tsp Salt

Instructions

1. Cook the Jasmine rice according to package instructions and set aside.
2. In a large bowl, crumble the tofu and mix with nutritional yeast, soy sauce, and half of the chopped herbs. Set aside.
3. In a pan over medium heat, sauté onion and garlic until fragrant. Add bell peppers and cook for 5 minutes or until tender.
4. For pickled vegetables, combine rice vinegar, water, sugar, and salt in a saucepan and bring to a boil. Pour the hot mixture over carrots and cucumber in a heatproof bowl and let cool. Refrigerate for at least 30 minutes.
5. Assemble the bowls by layering rice, tofu scramble, pickled vegetables, and remaining herbs. Drizzle with lime juice and season with salt and pepper.

Chef’s Insight

Experiment with different herbs like basil or Thai basil for added flavor

Notes

Feel free to adjust the spice levels to your preference