Thai Brunch Delight: Coconut Rice Bowls with Spicy Tofu Scramble & Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 1/2 cups water
• 1 tbsp vegetable oil
• 1 small red onion, finely chopped
• 1 medium carrot, grated
• 1 medium zucchini, grated
• 14 oz firm tofu, crumbled
• 1/4 cup nutritional yeast
• 1 tsp turmeric powder
• Salt and pepper, to taste
• 2 ripe mangos, diced
• 1/2 small red onion, finely chopped
• 1 medium lime, juiced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped

Instructions

1. In a medium saucepan, combine rice, coconut milk, and water. Bring to a boil, then lower heat and simmer for 18 minutes or until the rice is cooked through. Set aside.
2. Heat oil in a large skillet over medium heat. Add red onion and sauté for 3 4 minutes until softened.
3. Add grated carrot and zucchini, cooking for another 5 minutes until tender.
4. Stir in crumbled tofu, nutritional yeast, turmeric powder, salt, and pepper. Cook for about 7 minutes or until the tofu is golden brown and crispy.
5. In a separate bowl, prepare mango salsa by combining diced mangos, red onion, lime juice, and cilantro. Season with salt and pepper as needed.
6. Assemble your coconut rice bowls by dividing cooked rice among 2 bowls. Top with spicy tofu scramble and mango salsa. Garnish with roasted peanuts for added crunch.

Chef’s Insight

This recipe is not only visually stunning but also offers a perfect balance of flavors, textures, and nutrients, making it ideal for a satisfying Thai brunch.

Notes

Adjust the spiciness of the tofu scramble according to your taste preference. Feel free to add more or less turmeric powder.