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Thai-Inspired Breakfast Stir-Fry with Tofu and Vegetables
Thai-Inspired Breakfast Stir-Fry with Tofu and Vegetables

Thai-Inspired Breakfast Stir-Fry with Tofu and Vegetables
A flavorful and nutritious Thai-inspired breakfast stir-fry with tofu and a variety of vegetables.
Thai-Inspired Breakfast Stir-Fry with Tofu and Vegetables
Ingredients:
1
Servings
  • 200
    g
     tofu
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     broccoli
  • 50
    g
     carrot
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 150
    g
     brown rice
  • 1
    item
     egg
  • 20
    g
     green onion
  • 1
    tbsp
     lime juice
Preparation Time: 20 minutes
Thai-Inspired Breakfast Stir-Fry with Tofu and Vegetables
Instructions:
  1. Cook brown rice according to package instructions and set aside.
  2. Heat olive oil in a large pan over medium heat.
  3. Add minced garlic and ginger, sauté for 1 minute.
  4. Add diced tofu and cook until golden brown on all sides.
  5. Add sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry for 5-7 minutes.
  6. Add soy sauce and stir well to combine.
  7. Push the vegetables to one side of the pan and crack an egg into the empty space. Scramble until cooked.
  8. Mix the scrambled egg with the vegetables and tofu.
  9. Add cooked brown rice to the pan and stir everything together.
  10. Garnish with chopped green onion and a squeeze of lime juice before serving.
Nutrition Per Serving 800 g Per 100g
Energy 800 kcal 100 kcal
Protein 35 g 4.4 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 95 g 11.9 g
Fat 30 g 3.8 g
  • 200
    g
     tofu
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     broccoli
  • 50
    g
     carrot
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 150
    g
     brown rice
  • 1
    item
     egg
  • 20
    g
     green onion
  • 1
    tbsp
     lime juice
1
Servings
0

Cook brown rice according to package instructions and set aside.

Heat olive oil in a large pan over medium heat.

Add minced garlic and ginger, sauté for 1 minute.

Add diced tofu and cook until golden brown on all sides.

Add sliced red bell pepper, broccoli florets, and carrot slices. Stir-fry for 5-7 minutes.

Add soy sauce and stir well to combine.

Push the vegetables to one side of the pan and crack an egg into the empty space. Scramble until cooked.

Mix the scrambled egg with the vegetables and tofu.

Add cooked brown rice to the pan and stir everything together.

Garnish with chopped green onion and a squeeze of lime juice before serving.

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