Thai Green Curry Chickpea Breakfast Scramble with Crispy Tofu & Jasmine Rice

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 0.75 cup canned chickpeas, drained and patted dry
• 2 tbsp Thai green curry paste, vegan certified
• 0.5 cup coconut milk (full-fat), unsweetened
• 0.5 cup jasmine rice (cooked), prepared ahead
• 1 tbsp fresh Thai basil, chopped, or regular basil
• 1 tbsp lime juice, fresh squeezed
• 2 tsp coconut oil, for cooking
• 2 tbsp shallots, thinly sliced
• 1 clove garlic, minced
• 1 tsp galangal (or fresh ginger), minced
• 0.25 cup vegetable broth, low-sodium
• 2 tbsp unsalted raw almonds, crushed, for topping
• to taste pinch sea salt

Instructions

1. 1

   Cook jasmine rice ahead of time if not already prepared.

2. 2

   Press extra-firm tofu between paper towels for 5 minutes to remove excess moisture. Cut into 1-inch cubes.