Thai Vegetarian Breakfast Rice Bowl

Thai · 30 min · Tofu · vegetarian, vegan, dairy-free

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Ingredients

• 1 cup jasmine rice
• 1/2 cup coconut milk
• 1 cup cherry tomatoes
• 1 cucumber
• 1/4 cup fresh basil
• 200g firm tofu
• 2 tbsp soy sauce
• 1 lime
• 1 tsp sesame oil
• to taste salt & pepper

Method

1. Cook jasmine rice according to package instructions. Once cooked, stir in coconut milk and a pinch of salt, then keep warm.
2. While rice cooks, dice tofu into small cubes. In a non-stick skillet, heat sesame oil over medium heat. Add tofu and cook until golden brown, about 5-7 minutes.
3. Chop cherry tomatoes, cucumber, and basil. In a bowl, combine tomatoes, cucumber, and basil. Squeeze lime juice over the salad and season with salt and pepper.
4. Assemble the bowl: Place a serving of coconut rice at the bottom, top with tofu, and garnish with the fresh salad. Drizzle with extra lime juice if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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