Ginger-Scallion Tofu Rice Porridge

This soothing vegan congee is the breakfast equivalent of a warm hug. Brown rice is simmered low and slow in vegetable broth until it breaks down into a thick, creamy porridge, then gently folded with cubes of silken tofu for a soft, protein-rich bite. Fresh ginger infuses the broth with warmth while scallions add a bright, savory finish, and a final drizzle of toasted sesame oil ties everything together with nutty depth. Gentle on the stomach and naturally low in acid, this porridge is an excellent choice for easing into the day, recovering from illness, or simply craving something cozy and nourishing. It comes together with pantry staples and requires no dairy, eggs, or added sugar, making it a wholesome, plant-based way to start the morning while supporting heart health and digestion.

Ingredients

• 1 cupShort-grain brown rice, rinsed
• 7 cupvegetable broth, low-sodium
• 14 ozsilken tofu, cubed
• 2 tbspfresh ginger, peeled and minced
• 4 stalkscallions, thinly sliced, white and green parts separated
• 2 tbsptoasted sesame oil
• 1 tbspsoy sauce, or tamari for gluten-free, plus more to taste
• 0.5 tspsea salt, plus more to taste
• 0.25 tspWhite pepper, optional
• Chili oil, optional, for serving

Method

1. Rinse the brown rice under cold water until the water runs mostly clear, then drain well.
2. Peel and mince the fresh ginger, and thinly slice the scallions, keeping the white and green parts separate.
3. In a large heavy-bottomed pot, combine the rinsed rice, vegetable broth, minced ginger, and the white parts of the scallions.
4. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover partially, and simmer, stirring occasionally to prevent sticking, until the rice is very soft and the porridge has thickened to a creamy consistency. 45:00
5. Gently fold the cubed silken tofu into the porridge, being careful not to break it up too much, and let it warm through. 3:00
6. Stir in the soy sauce, sea salt, and white pepper, tasting and adjusting the seasoning as needed.
7. Ladle the porridge into bowls, top with the sliced scallion greens, drizzle generously with toasted sesame oil, and add a swirl of chili oil if desired before serving warm.