“Cambodian Vegan Breakfast Delight: Aromatic Rice Bowl with Tofu Scramble and Crunchy Banana Blossom Slaw”

Allergens

Nuts (in roasted peanuts)

Ingredients

• 2 cups jasmine rice 4 cups water 1 cup vegetable broth 1/2 teaspoon salt, divided 1 tablespoon coconut oil 1 block firm tofu (16 oz), drained and crumbled 1/4 cup nutritional yeast 1 teaspoon turmeric powder 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon black salt (kala namak), optional 1 medium banana blossom, thinly sliced 2 cups shredded red cabbage 1 cup julienned carrots 1/2 cup chopped fresh cilantro 1/4 cup roasted peanuts, roughly chopped 2 tablespoons lime juice 1 teaspoon coconut sugar Salt and pepper, to taste

Instructions

1. In a large saucepan, combine rice, water, vegetable broth, and 1/4 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Set aside. In a large skillet, heat coconut oil over medium heat. Add crumbled tofu, nutritional yeast, turmeric, cumin, paprika, black salt (if using), and remaining 1/4 teaspoon salt. Cook for 5 7 minutes, stirring frequently, until the tofu is golden brown and the spices are well incorporated. Remove from heat. In a large bowl, toss together banana blossom, red cabbage, carrots, cilantro, roasted peanuts, lime juice, coconut sugar, salt, and pepper. Set aside.

Chef’s Insight

Balance flavors and textures by incorporating a mix of aromatic spices, protein-rich ingredients, and crunchy vegetables

Notes

Adjust spice levels according to personal preference; experiment with different vegetables in the slaw for variety