Vegan Filipino Tofu Scramble Breakfast Bowl with Garlic Fried Rice and Mango Salsa

Allergens

Soy (tofu)

Ingredients

• 1 block firm tofu
• 2 cups cooked garlic fried rice (recipe below)
• 1 cup ripe mango, diced
• 1 small red onion, finely chopped
• 1 small bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• Optional: Vegan cheese, nutritional yeast, or vegan sour cream for garnish

Instructions

1. Press the tofu to remove excess water and crumble it into a large pan. In a pan over medium heat, sauté the onion and bell pepper until softened. Add the crumbled tofu to the pan and cook for about 5 minutes or until browned and slightly crispy. Season with salt and pepper as desired. Optional: Mix in vegan cheese, nutritional yeast, or vegan sour cream for added flavor. In a separate bowl, combine mango, cilantro, and a splash of lime juice to make the salsa. To serve, place a generous scoop of garlic fried rice in a bowl, top with the tofu scramble, and spoon the mango salsa over the top.

Chef’s Insight

For an extra touch, garnish with fresh cilantro and lime wedges.

Notes

Ensure the tofu is pressed well before cooking for optimal texture and flavor.