Vegan Nasi Goreng

Ingredients

While the original Nasi Goreng typically includes shrimp paste, eggs, and meat, our vegan adaptation replaces these ingredients with plant-based alternatives. By using tofu, tempeh, and a variety of vegetables, we maintain the essence of the dish while making it suitable for those following a vegan lifestyle. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 200g firm tofu, diced 200g firm tofu, diced
• 150g tempeh, sliced 150g tempeh, sliced
• 1 red onion, finely chopped 1 red onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green beans, chopped 1 cup (150g) green beans, chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika powder 1 teaspoon paprika powder
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the diced tofu and tempeh to the pan and cook until golden brown. Remove from the pan and set aside.
3. 3.
   In the same pan, add the chopped onion, minced garlic, and red chili. Sauté until the onion becomes translucent.
4. 4.
   Add the diced carrot, bell pepper, and green beans to the pan. Cook for 5 minutes or until the vegetables are tender.
5. 5.
   Push the vegetables to one side of the pan and add the cooked rice to the other side. Break up any clumps of rice with a spatula.
6. 6.
   Mix the vegetables and rice together, then add the soy sauce, tomato paste, turmeric powder, and paprika powder. Stir well to combine.
7. 7.
   Add the cooked tofu and tempeh back to the pan. Season with salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Serve the vegan Nasi Goreng hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Tofu — Press the tofu before dicing it to remove excess moisture and enhance its texture.
• Tempeh — Steam or boil the tempeh for 10 minutes before slicing to reduce its bitterness and improve its taste.
• Jasmine rice — Use leftover cooked rice or cook the rice a few hours in advance and refrigerate it for better texture in the dish.
• Red chili — Adjust the amount of chili according to your spice preference.
• Tomato paste — Look for a vegan-friendly tomato paste without any added animal products.

Tips & Tricks

• For a smoky flavor, add a dash of liquid smoke to the dish.
• Customize your Nasi Goreng by adding other vegetables like peas, corn, or mushrooms.
• To make it spicier, add a few drops of sriracha or chili sauce.
• For a protein boost, add cooked chickpeas or edamame to the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the vegan Nasi Goreng as a main course, accompanied by a fresh cucumber and tomato salad. Top it with a squeeze of lime juice for a burst of citrusy flavor.

Presentation advice

Garnish the Nasi Goreng with a sprinkle of sesame seeds and a few slices of fresh red chili for an appealing presentation. Serve it in a colorful bowl or on a banana leaf for an authentic touch.