“Delightful Vegetarian Thai Brunch: Savory Coconut Rice Bowls with Tofu Scramble”

Allergens

Soy (from tofu)

Ingredients

• 2 cups jasmine rice, uncooked
• 1 can (14 oz) full
• fat coconut milk
• 2 cups water
• 1 lb extra
• firm tofu, crumbled
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, thinly sliced
• 1 cup button mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions
• 1/4 cup roasted peanuts, roughly chopped
• 1 tbsp lime juice
• 1 tbsp sriracha sauce
• 1 tsp sesame oil
• Cooking spray

Instructions

1. a. In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 20 minutes or until the rice is tender and the liquid has been absorbed. Set aside. b. In a large non stick skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook for 4 5 minutes or until the vegetables are softened. c. Stir in crumbled tofu, mushrooms, turmeric, salt, and black pepper. Cook for an additional 7 8 minutes, stirring occasionally, until the tofu is lightly browned. d. In a small bowl, combine lime juice, sriracha sauce, and sesame oil. Pour this mixture over the tofu scramble and toss to coat evenly. e. Divide the cooked rice among 6 bowls. Top each with an equal portion of the tofu scramble. Garnish with cilantro, green onions, and roasted peanuts.

Chef’s Insight

To elevate the aroma, add a few drops of lemongrass essential oil to the rice while cooking.

Notes

Feel free to add your favorite Thai herbs or spices to the scramble for added flavor.