Elevated Vegan Thai Breakfast: Savory Coconut Rice Bowl with Tofu Scramble & Crunchy Slaw

Allergens

Soy (soy sauce), Tree nuts (coconut)

Ingredients

• 1 cup jasmine rice, uncooked
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tbsp vegetable oil
• 16 oz extra
• firm tofu, drained and crumbled
• 2 tbsp soy sauce
• 2 tsp nutritional yeast
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil over high heat, then reduce to low and cover. Simmer for 18 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it stand, covered, for another 5 minutes.
2. In a large skillet, heat the vegetable oil over medium heat. Add the crumbled tofu, soy sauce, and nutritional yeast. Cook for about 5 minutes, stirring occasionally, until the tofu is golden brown and crispy. Remove from heat and set aside.
3. In another skillet, sauté the onion, bell pepper, and garlic over medium heat for 3 4 minutes, or until softened. Add the shredded carrots and red cabbage, cook for an additional 2 minutes. In a small bowl, whisk together rice vinegar, maple syrup, sesame oil, salt, and pepper to taste. Pour the dressing over the slaw and toss to combine.
4. To assemble the dish, divide the cooked coconut rice among six bowls. Top each with the tofu scramble, followed by a generous helping of crunchy slaw.

Chef’s Insight

The balance of flavors in this dish is key - the sweetness from the maple syrup, the tanginess from the rice vinegar, and the richness from the coconut milk all come together to create a symphony of taste sensations that will keep your guests coming back for more.

Notes

To enhance the flavors and textures even further, consider adding a drizzle of sriracha or a squeeze of lime juice to each serving.