Name: Tofu & Spring Vegetable Breakfast Bowl with Turmeric Cauliflower Hash and Scallions
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian-inspired (Pan-Asian breakfast/brunch)
Ingredients: 500 g extra-firm tofu, pressed and cut into 1/2-inch cubes; 2 tbsp cornstarch (for coating tofu); 2 tbsp neutral oil (vegetable, canola or avocado) for frying; 3 cups riced cauliflower (fresh or thawed frozen); 2 cups frozen peas and diced spring carrots (combined); 1 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tsp ground turmeric; 4 tsp tamari (gluten-free) or light soy sauce; 4 tbsp sesame oil; 4 stalks scallions, thinly sliced (white + green parts); 4 wedges lemon wedges (to finish); 1 tbsp optional: toasted sesame seeds for garnish

More recipes like this

Savory Turmeric Tofu Scramble with Spring Herb Cauliflower 'Quinoa' Bowl
Smoky Tofu & Spring Vegetable Hash with Crispy Baby Potatoes and Lemon-Garlic Yogurt
Crispy Herbed Tofu & Spring Greens Breakfast Bowl with Sautéed New Potatoes & Romesco Drizzle
Sichuan-Style Crispy Tofu & Spring Vegetable Stir-Fry with Sesame-Scallion Noodles
Tandoori-Spiced Chicken Bowl with Turmeric Quinoa, Roasted Cauliflower & Mint Raita
Mapo-Style Silken Tofu Breakfast Bowl with Sautéed Spinach over Brown Rice
Browse all recipes →