Vegan Vietnamese Brunch Bowl: A Refreshing Fusion of Flavors and Nutrients

Allergens

Soy (from tofu)

Ingredients

• 1 cup cooked jasmine rice (brown rice or cauliflower rice for low
• carb option)
• 1/2 cup steamed kale
• 1/2 cup julienned carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup fresh mango, diced
• 1/4 cup fresh pineapple, diced
• 1/4 cup edamame, shelled and cooked
• 1/4 cup crushed peanuts
• 2 tbsp fresh mint leaves
• 1 avocado, sliced
• For the Tofu Scramble:
• 1/2 cup crumbled tofu
• 1/4 cup nutritional yeast
• 1/2 tsp turmeric powder
• 1/4 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil or coconut oil

Instructions

1. In a pan over medium heat, add olive oil or coconut oil. Add crumbled tofu, turmeric powder, paprika, salt, and pepper. Cook for 3 4 minutes until the tofu is golden brown and crispy. Remove from heat and mix in nutritional yeast. Set aside.
2. In a bowl, combine cooked jasmine rice with steamed kale, julienned carrots, thinly sliced cucumber, fresh mango, fresh pineapple, edamame, crushed peanuts, and fresh mint leaves. Mix well.
3. Assemble the bowl by placing the rice mixture at the bottom, followed by tofu scramble. Top with avocado slices. Serve immediately.

Chef’s Insight

Use fresh, high-quality ingredients for the best flavor and nutrient profile

Notes

Feel free to customize the fruit and vegetable choices according to your preferences or seasonal availability