“Exquisite Vegan Thai Brunch: Coconut-Curry Tofu Scramble with Lemongrass Fried Rice”

Allergens

Soy (from soy sauce)

Ingredients

• 1 cup extra
• firm tofu, crumbled
• 2 cups cooked jasmine rice
• 1 stalk lemongrass, bruised and chopped
• 4 tbsp coconut milk
• 2 tbsp vegan curry paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup mixed vegetables (bell peppers, carrots, zucchini)
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a pan, heat oil over medium heat. Add the curry paste and cook until fragrant. Stir in coconut milk, soy sauce, sugar, and crumbled tofu. Cook until tofu is heated through. In another pan, add a bit of oil and sauté the chopped lemongrass with mixed vegetables until tender. Add cooked jasmine rice to the vegetable pan and stir well. Season with salt and pepper. Plate the coconut curry tofu scramble alongside the lemongrass fried rice, garnishing with fresh cilantro leaves.

Chef’s Insight

This vegan Thai brunch recipe highlights the harmony between sweet, spicy, and savory flavors while incorporating mouthfeel and aroma.

Notes

Feel free to adjust the spiciness of this dish by using more or less curry paste.