Thai Vegetarian Breakfast Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Thai · 30 min · Tofu · vegetarian, vegan
338 cal
12g protein
50g carbs
10g fat
per serving · estimated
Ingredients
- 1/2 cup jasmine rice
- 1/4 cup coconut milk
- 1/2 cup cherry tomatoes
- 1 cucumber
- 1/4 cup fresh basil
- 100 g firm tofu
- 1 tbsp soy sauce
- 1 lime
- 1/2 tsp sesame oil
- to taste salt & pepper
Method (tap to check — screen stays awake)
- Cook jasmine rice according to package instructions. Once cooked, stir in coconut milk and a pinch of salt, then keep warm.
- 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.
- 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.
- 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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