Indulgent Indonesian Vegetarian Brunch: Tofu Scramble & Coconut Rice Bowl

Allergens

Soy (tofu) - Coconut (coconut oil and flakes) - Peanuts (crushed peanuts)

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups water
• 1 tablespoon coconut oil
• 1/2 teaspoon sea salt
• 1 block firm tofu (14 oz)
• 3 tablespoons nutritional yeast
• 1 tablespoon turmeric powder
• 1 teaspoon black salt
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup diced bell peppers (assorted colors)
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon sesame oil
• 1/4 cup toasted coconut flakes
• 1/4 cup crushed peanuts
• Lime wedges, for serving

Instructions

1. Rinse jasmine rice under cold water and drain. Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked and fluffy, about 18 minutes. Remove from heat and let stand, covered, for 5 more minutes.
2. Press the tofu between paper towels to remove excess moisture. Crumble the tofu into a medium bowl. Add nutritional yeast, turmeric, black salt, cumin, and smoked paprika. Stir until well combined.
3. In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add crumbled tofu mixture and cook, stirring occasionally, until golden brown, about 5 minutes. Remove from pan and set aside.
4. In the same skillet, add another tablespoon of coconut oil. Sauté bell peppers and red onion until tender, about 4 5 minutes. Stir in sesame oil and cilantro.
5. To serve, divide the cooked rice among two bowls. Top with tofu scramble, sautéed vegetables, toasted coconut flakes, and crushed peanuts. Garnish with lime wedges.

Chef’s Insight

To enhance the aroma and flavors, add a pinch of ground coriander to the tofu scramble mixture.

Notes

Customize the dish by adding other vegetables such as zucchini or mushrooms for additional texture and nutrients.