Vibrant Vietnamese Breakfast Bowl

Allergens

Soy (in tamari or soy sauce)

Ingredients

• 200g firm tofu, cubed
• 1 cup mixed greens (spinach, kale, and arugula)
• 1/2 cup rice vermicelli, cooked
• 1 small cucumber, sliced
• 1 small carrot, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 lime, zested and juiced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• 1/2 teaspoon sriracha (optional)

Instructions

1. In a medium bowl, whisk together lime zest, lime juice, tamari or soy sauce, maple syrup, sesame oil, and sriracha if using. Set aside.
2. Steam or pan fry the tofu cubes until golden brown. Remove from heat and toss in half of the dressing.
3. Divide cooked vermicelli between two bowls. Top with mixed greens, cucumber, carrot, steamed tofu, and a generous sprinkling of fresh mint and cilantro leaves.
4. Drizzle the remaining dressing over each bowl and serve immediately.

Chef’s Insight

The combination of flavors and textures in this bowl will leave you feeling refreshed and full of energy.

Notes

This recipe can be customized with additional vegetables or proteins as desired.