Energizing Vietnamese Breakfast Bowl

Allergens

Soy

Ingredients

• 1. 200g firm tofu 2. 2 cups mixed leafy greens (spinach, kale, Swiss chard) 3. 1/2 cup fresh cilantro 4. 1/2 cup fresh mint leaves 5. 1/2 cup fresh basil leaves 6. 1/2 cup shredded carrots 7. 1 small cucumber, thinly sliced 8. 1 avocado, sliced 9. 1 lime, juiced 10. 1 tbsp sesame oil 11. 1 tbsp tamari or soy sauce 12. 1 tsp honey or maple syrup (optional)

Instructions

1. Press the tofu between two sheets of paper towels to remove excess water. Slice into triangles and pan fry in a non stick skillet with a little oil until golden brown on both sides. Set aside.
2. In a large bowl, toss the mixed leafy greens with cilantro, mint leaves, and basil leaves.
3. Add shredded carrots, thinly sliced cucumber, and avocado slices to the salad.
4. In a small bowl, whisk together lime juice, sesame oil, tamari or soy sauce, and honey or maple syrup (if using) to create a dressing.
5. Toss the salad with the dressing and top with pan fried tofu triangles.
6. Serve immediately for optimal freshness and flavor.

Chef’s Insight

This Energizing Vietnamese Breakfast Bowl is designed to provide you with a burst of energy and vitality. The combination of nutrient-dense ingredients ensures that your body receives the essential vitamins, minerals, and proteins it needs for optimal functioning.

Notes

This recipe can be easily doubled or tripled for larger gatherings or meal prep.