Vegan Nasi Merah
Elevate your plant-based dining with Vegan Nasi Merah, a wholesome and flavorful Indonesian-inspired dish that’s perfect for weeknight dinners or meal prep. Featuring nutty, fiber-packed red rice as its base, this hearty recipe is brought to life with a vibrant medley of stir-fried vegetables, golden tofu, and a rich umami glaze made with soy sauce and sweet kecap manis. Aromatics like shallots, garlic, and fresh ginger infuse the dish with irresistible fragrance, while a final squeeze of lime adds a bright, zesty finish. This vegan recipe is not only packed with nutrients but also brimming with bold, authentic flavors, making it a satisfying choice for anyone craving a healthy, restaurant-quality meal at home. Ready in under an hour, it’s a guaranteed crowd-pleaser that serves four and is a feast for both the eyes and taste buds. Perfect as a standalone entrée or paired with a simple cucumber salad for a complete Indonesian-inspired experience!
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Recipe Information
Ingredients
- 1.5 cups red rice
- 3 cups water
- 2 tablespoons coconut oil
- 4 medium shallots, sliced
- 3 large garlic cloves, minced
- 1 tablespoon ginger, grated
- 200 grams tofu, firm, cubed
- 1 cup carrots, julienned
- 1 cup green beans, cut into 1-inch pieces
- 3 tablespoons soy sauce, low sodium
- 1 tablespoon kecap manis
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces spring onions, sliced thinly
- 1 whole lime, cut into wedges
Instructions
Rinse the red rice under cold water until the water runs clear. Combine the rice and water in a medium-sized pot. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30-35 minutes or until the rice is tender and all liquid is absorbed.
While the rice is cooking, heat the coconut oil in a large skillet over medium heat.
Add the sliced shallots to the skillet, sautéing for about 2-3 minutes until they become translucent.
Add the minced garlic and grated ginger to the pan and continue to sauté for another minute until fragrant.
Increase the heat to medium-high and add the cubed tofu to the skillet. Cook for about 6-7 minutes, stirring occasionally until the tofu is golden brown on all sides.
Add the carrots and green beans to the pan and stir-fry for 4-5 minutes until just tender but still crisp.
Stir in the soy sauce and kecap manis, making sure all the vegetables and tofu are coated well. Season with salt and black pepper.
Once the rice is ready, fluff it with a fork and add it to the stir-fry mixture. Toss everything together until well combined and heated through.
Garnish with sliced spring onions and serve with lime wedges for squeezing over, adding a fresh zing to the dish.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 301.1 g | 109% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 30.2 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1625 mg | 125% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2157 mg | 46% | |
*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.
