Vegan Nasi Goreng
Experience the bold, savory flavors of Indonesia with this irresistible Vegan Nasi Goreng recipe! Perfect for a quick weeknight dinner, this plant-based twist on the classic fried rice delivers robust taste and vibrant color with fragrant jasmine rice, golden tofu, and a medley of fresh vegetables like bell peppers, carrots, and peas. Infused with aromatic garlic, ginger, and red chili, and elevated by sweet kecap manis and soy sauce, every bite is a delightful balance of sweet, spicy, and umami deliciousness. Ready in just 35 minutes, this customizable dish is topped with fresh cilantro, a squeeze of zesty lime, and optional crispy fried shallots to complete the authentic experience. Whether you're embracing vegan cooking or simply craving international flair, this easy Vegan Nasi Goreng checks all the boxes for flavor, texture, and versatility.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked jasmine rice
- 8 oz firm tofu
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 medium onion
- 3 garlic cloves
- 1 inch piece ginger
- 1 red chili
- 1 medium carrot
- 1 bell pepper
- 0.5 cup frozen peas
- 3 spring onions
- 2 tbsp kecap manis (sweet soy sauce)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 lime
- 0.25 cup fresh cilantro
- 0.25 cup fried shallots (optional)
Instructions
Press the tofu to remove excess moisture, then cut it into small cubes.
In a bowl, mix tofu cubes with 1 tablespoon soy sauce and 1 tablespoon sesame oil. Let marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the marinated tofu and cook until golden brown on all sides. Remove from the pan and set aside.
Peel and finely chop the onion, garlic, and ginger. Slice the red chili thinly. Dice the carrot and bell pepper, and slice the spring onions.
In the same pan, add the remaining vegetable oil and sauté the onion until it becomes translucent.
Add garlic, ginger, and red chili to the pan. Cook for 1-2 minutes until fragrant.
Add diced carrot and bell pepper to the pan, and stir-fry for about 3 minutes until they start to soften.
Add the frozen peas and cook for another 2 minutes.
Push the vegetables to the side of the pan and add the cooked jasmine rice. Stir-fry for 2 minutes to heat through and mix with the vegetables.
Add the cooked tofu back to the pan along with the remaining soy sauce, kecap manis, salt, and black pepper. Stir well to combine all ingredients evenly.
Stir in the sliced spring onions and cook for an additional minute.
Serve hot, garnished with a squeeze of lime juice, fresh cilantro, and optional fried shallots.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 302.6 g | 110% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 51.2 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 823 mg | 63% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
