Chinese Vegan Breakfast Congee with Tofu Scramble and Stir-Fried Enoki Mushrooms

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups jasmine rice, rinsed and drained
• 6 cups water or vegetable broth
• 1 cup firm tofu, diced into small cubes
• 1/2 cup enoki mushrooms, cleaned and trimmed
• 1 tbsp neutral oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup kale, finely chopped
• Salt and pepper, to taste
• Green onions, sliced, for garnish

Instructions

1. In a large saucepan, combine the rinsed and drained jasmine rice with water or vegetable broth. Bring it to a boil over high heat, then reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
2. In another pan, heat oil over medium heat. Sauté onion and garlic until they become fragrant and golden, around 3 4 minutes.
3. Add diced tofu into the pan with sautéed onions and garlic. Stir fry for about 5 minutes or until tofu becomes slightly crispy and golden. Season with salt and pepper as desired.
4. In a separate pan, heat oil over high heat. Add enoki mushrooms and stir fry for about 2 minutes or until they become tender. Season with salt and pepper if needed.
5. Ladle the congee into bowls and top with tofu scramble and stir fried enoki mushrooms. Garnish with sliced green onions and serve immediately.

Chef’s Insight

The use of aromatic ingredients like onion and garlic enhances the flavor profile of the dish, while the combination of textures (creamy congee, crispy tofu scramble, tender enoki mushrooms) makes it an unforgettable vegan breakfast experience.

Notes

Feel free to adjust the seasoning according to your preferences, adding more salt, pepper, or other herbs and spices.