Burmese Tofu Scramble with Rice
A gluten-free and vegan take on a breakfast scramble using tofu and Burmese spices, served with rice.
Ingredients
- 1 block (14 oz) Firm Tofu
- 1/2 medium Onion
- 2 cloves Garlic
- 1/2 tsp Turmeric Powder
- 2 tbsp Chickpea Flour
- 1 tbsp Soy Sauce (Gluten-Free)
- 2 tbsp Vegetable Oil
- 2 tbsp Green Onions
- 4 cups Cooked Rice
Instructions
- 1Press the tofu to remove excess water. Crumble the tofu into small pieces.
- 2Heat vegetable oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until softened.
- 3Add crumbled tofu, turmeric powder, and chickpea flour to the skillet. Stir well and cook for about 5-7 minutes, until the tofu is heated through and slightly browned.
- 4Stir in gluten-free soy sauce.
- 5Serve the tofu scramble over cooked rice, garnished with green onions.
Substitutions
Soy Sauce → Gluten-Free Soy Sauce(avoids Gluten)
Eggs → Tofu(avoids None)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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