Dairy-Free Vietnamese Tofu Scramble with Lemongrass
A flavorful dairy-free scramble made with crumbled tofu, lemongrass, and a medley of colorful vegetables. A healthy and protein-packed Vietnamese-inspired breakfast.
Ingredients
- about 450 g Firm tofu
- 2 stalks Lemongrass
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1/2 medium Onion
- 2 tablespoons Soy sauce
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water. Crumble into small pieces.
- 2Mince the lemongrass. Dice the bell peppers and onion.
- 3Heat vegetable oil in a large skillet over medium heat.
- 4Add the onion and lemongrass and sauté until fragrant.
- 5Add the bell peppers and cook for 5 minutes.
- 6Add the crumbled tofu, soy sauce, and turmeric powder. Cook until heated through and slightly browned.
- 7Garnish with cilantro and serve.
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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