Vegan Japanese Breakfast Bowl with Tofu Scramble, Sushi Rice, and Avocado

Allergens

Soy (from tofu), Tree Nuts (optional, if using sesame seeds)

Ingredients

• 1 cup sushi rice, uncooked
• 2 cups water
• 1 tablespoon rice vinegar
• 1 block (16 oz) extra firm tofu
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 1 cup shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast
• 1/4 teaspoon turmeric
• 1/2 teaspoon sea salt
• Black pepper, to taste
• 2 avocados, sliced
• Sesame seeds, for garnish

Instructions

1. Cook the sushi rice according to package instructions. Once cooked, mix in the rice vinegar and let it cool.
2. In a large pan, heat olive oil over medium heat. Add onion, bell pepper, and shiitake mushrooms. Sauté until tender.
3. Crumble the tofu into the pan and add garlic, nutritional yeast, turmeric, sea salt, and black pepper. Cook for 5 7 minutes or until the tofu is golden brown and the flavors are well combined.
4. To assemble the bowl, place a bed of sushi rice at the bottom, followed by the tofu scramble. Top with avocado slices and a sprinkle of sesame seeds.

Chef’s Insight

The key to a great vegan Japanese breakfast bowl is balancing flavors, textures, and colors for an irresistible sensory experience.