Thai Vegan Breakfast Extravaganza: Aromatic Rice Bowl with Tofu Scramble, Coconut-Lime Sticky Rice, and Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice 1 1/2 cups coconut milk 1/2 cup water 1 tablespoon lime zest 2 tablespoons lime juice 1 block firm tofu (14 oz) 2 tablespoons olive oil 1 small onion, diced 1 red bell pepper, diced 2 cloves garlic, minced 1 teaspoon ground turmeric 1/2 teaspoon ground cumin Salt and black pepper, to taste 2 ripe mangoes, diced 1/4 cup chopped fresh cilantro 1 avocado, sliced (optional)

Instructions

1. a. Combine the jasmine rice, coconut milk, and water in a saucepan. Bring to a boil, then lower heat and simmer until tender. Add lime zest and juice, stirring well. Set aside. b. In a skillet, heat olive oil over medium heat. Add onion and bell pepper cook until softened. Add garlic, turmeric, and cumin cook for 1 minute more. Crumble tofu into the pan and season with salt and black pepper. Cook until golden brown, stirring occasionally. c. In a bowl, combine diced mangoes and chopped cilantro. Season with salt and pepper if desired. d. Assemble the dish by placing a bed of coconut lime rice in each bowl, topping it with the tofu scramble. Add a dollop of mango salsa on top, and garnish with avocado slices if using.

Chef’s Insight

To enhance the aroma, add a pinch of ground cardamom to the rice while cooking.

Notes

Feel free to adjust the spice levels according to your preference.