Japanese Vegan Breakfast Bowl: A Delightful Blend of Tofu Scramble and Sushi Rice

Allergens

Soy (soy sauce, tofu)

Ingredients

• 1. 1 cup sushi rice 2. 1 cup water 3. 1 tablespoon rice vinegar 4. 1 tablespoon sugar 5. 2 cups firm tofu, cubed 6. 1 small onion, diced 7. 2 cloves garlic, minced 8. 1/2 cup nutritional yeast 9. 1 teaspoon turmeric powder 10. 1/2 teaspoon black salt 11. 1/4 cup soy sauce 12. 1 tablespoon vegetable oil 13. 1 avocado, sliced 14. 1 cup cherry tomatoes, halved 15. Fresh cilantro, for garnish 16. Sesame seeds, for garnish

Instructions

1. Cook the sushi rice according to package instructions and let it cool slightly. In a small bowl, mix together the rice vinegar and sugar, then pour over the cooked rice and gently stir to combine. Set aside.
2. Heat the vegetable oil in a pan over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant.
3. Crumble the firm tofu into the pan with the onions and garlic, stirring occasionally for 5 minutes or until golden brown.
4. In a separate bowl, combine the nutritional yeast, turmeric powder, and black salt, mixing well. Add this mixture to the tofu, stirring to evenly coat. Pour in the soy sauce and cook for another 2 minutes, allowing the flavors to meld together.
5. To assemble the dish, scoop a portion of sushi rice into a bowl, followed by a generous serving of the tofu scramble. Top with avocado slices, cherry tomatoes, cilantro, and sesame seeds.

Chef’s Insight

Experiment with different vegetables, such as bell peppers or mushrooms, to create your perfect vegan Japanese breakfast bowl.

Notes

Feel free to add more vegetables or a side of miso soup for a complete meal.