Ingredients
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For the tofu scrambles:
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1 block extra-firm tofu, drained and pressed (about 14 oz.)
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1 cup sliced cremini or white button mushrooms
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1/2 cup thinly sliced bamboo shoots (from canned)
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1/2 cup chopped green bell pepper
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1/2 red bell pepper, seeded and finely chopped
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2 cloves garlic, minced
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1 tablespoon hoisin sauce
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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For the turmeric rice:
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1 cup uncooked brown rice (you can use any kind of brown rice you prefer)
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1/2 teaspoon each ground turmeric, cumin, coriander, and paprika
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1 tablespoon plus 1/4 cup water
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Optional add-ins:
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Sliced avocado, slivered almonds, or chopped green onion for serving
Directions
Sub_title: A delicious and nutritious vegetarian breakfast inspired by Vietnamese cuisine made with tofu, shiitake mushrooms, bamboo shoots, bell peppers, onions, garlic, turmeric rice, and your choice of protein-rich sides!
Description: This easy vegan scramble combines crumbled firm tofu, sautéed shiitake mushrooms, bamboo shoots, bell peppers, and onions with a savory mixture of soy sauce, hoisin sauce, and fresh ginger. The result is a flavorful, high-protein breakfast that’s also low in carbs and oil. Serve over our turmeric brown rice for added nutrition and flavor.
Ingredients:
For the tofu scrambles:
• 1 block extra-firm tofu, drained and pressed (about 14 oz.)
• 1 cup sliced cremini or white button mushrooms
• 1/2 cup thinly sliced bamboo shoots (from canned)
• 1/2 cup chopped green bell pepper
• 1/2 red bell pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon hoisin sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
For the turmeric rice:
• 1 cup uncooked brown rice (you can use any kind of brown rice you prefer)
• 1/2 teaspoon each ground turmeric, cumin, coriander, and paprika
• 1 tablespoon plus 1/4 cup water
Optional add-ins:
• Sliced avocado, slivered almonds, or chopped green onion for serving
Instructions:
Step 1: Prepare the tofu scramble
Preheat a large nonstick skillet or wok over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir occasionally.
Meanwhile, combine the remaining ingredients for the tofu scramble in a small bowl. Mash the tofu well with a fork or potato masher until mostly smooth. Add the mixture to the skillet and stir to combine. Cook for another minute, breaking up the tofu into smaller pieces as it cooks.
Reduce the heat to low and cover the pan with a lid. Let the tofu scramble simmer and cook through, about 10-12 minutes. Remove from the heat and set aside.
Step 2: Cook the turmeric rice
While the tofu scramble is cooking, prepare the turmeric rice according to the package instructions. You may need to adjust the water ratio depending on the type of rice you are using. Our recipe uses a 1:1.5 ratio, which means we use 1 part rice and 1.5 parts water.
Once the rice is cooked, fluff it with a fork and mix in the spices. Set aside.
Step 3: Assemble the meal
Divide the cooked turmeric rice among four individual plates. Top each portion with the cooked tofu scramble. Garnish with optional add-ins like sliced avocado, slivered almonds, or chopped green onion. Enjoy immediately!
Note: If you don’t have all the required ingredients, feel free to substitute with what you have on hand. For example, you can use regular brown sugar instead of coconut sugar, or skip the coconut milk if you’re out. Just remember that the overall taste and consistency might be slightly different.
Steps
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1
Done
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Step 1: Prepare the tofu scramble |
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2
Done
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Step 2: Cook the turmeric rice |
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3
Done
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Step 3: Assemble the meal |
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4
Done
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1.5 ratio, which means we use 1 part rice and |
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5
Done
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1.5 parts water. |
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