Elegante Vegan Filipino Breakfast Feast: A Sensory Journey
Discover the delectable world of vegan Filipino cuisine with this exquisite vegan breakfast feast that combines traditional flavors and textures in a plant-based masterpiece. Experience the vibrant culture and rich history of the Philippines through this mouthwatering, high protein, and nutrient-dense meal.
Allergens
None
Ingredients
- 1. 2 cups of long
- grain rice, rinsed and soaked overnight (gluten
- free) 2. 4 medium
- sized ripe tomatoes, sliced (vitamin C) 3. 2 large onions, thinly sliced (flavor enhancer) 4. 1 cup of diced tofu, fried (high in protein) 5. 1 can of jackfruit, drained and shredded (low
- calorie) 6. 1 tbsp of minced ginger (anti
- inflammatory) 7. 2 cloves of garlic, minced (immune booster) 8. 2 cups of fresh spinach leaves, washed (vitamin K) 9. 2 tbsp of vegan fish sauce (umami flavor) 10. 4 tbsp of vegetable oil (for frying) 11. Salt and pepper, to taste (seasoning)
Instructions
- Cook the rice according to package instructions. Allow it to cool and fluff with a fork.
- In a large pan, heat 3 tablespoons of vegetable oil over medium heat. Sauté the onions until translucent, then add ginger and garlic, stirring for about a minute.
- Add the jackfruit to the pan and cook until it begins to brown. Season with salt and pepper.
- In a separate pan, heat 1 tablespoon of vegetable oil and fry the tofu until golden brown. Drain on paper towels.
- Gently fold in the spinach leaves into the jackfruit mixture until they wilt.
- Assemble the dish by placing rice on a serving plate, followed by the jackfruit and spinach mixture, topped with fried tofu.
- Serve with sliced tomatoes on the side.
Chef’s Insight
The combination of textures and flavors in this vegan Filipino breakfast will transport you straight to the Philippines.
Notes
Customize the spice levels according to personal preference.