Vegetarian Nasi Merah
Transform your weeknight dinner routine with this delicious and healthy Vegetarian Nasi Merah, a vibrant, plant-based twist on the Indonesian classic. Featuring nutty, fiber-rich red rice as its base, this recipe is a feast for both the eyes and the taste buds. Sautéed with aromatic shallots, garlic, and ginger, and loaded with crisp-tender vegetables like red bell peppers, green beans, and carrots, it’s balanced perfectly with golden, protein-packed tofu. A drizzle of soy sauce, a squeeze of fresh lime juice, and a garnish of scallions, cilantro, and crushed roasted peanuts give this dish its irresistible layers of savory, tangy, and crunchy flavors. Quick to prepare in just over an hour and packed with wholesome ingredients, this nutritious recipe is perfect for anyone seeking a satisfying, vegetarian-friendly Asian-inspired meal.
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Recipe Information
Ingredients
- 250 grams Red rice
- 500 ml Water
- 2 tablespoons Coconut oil
- 3 medium, finely chopped Shallots
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 medium, diced Red bell pepper
- 100 grams, chopped Green beans
- 1 medium, julienned Carrot
- 200 grams, cubed Tofu
- 3 tablespoons Soy sauce
- 1 for juice Lime
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 sliced Scallions
- 2 tablespoons, chopped Cilantro
- 3 tablespoons, crushed Roasted peanuts
Instructions
Rinse the red rice under running water to remove any excess starch.
In a medium-sized pot, add the red rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes or until the rice is cooked and the water is absorbed.
While the rice is cooking, heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Add the shallots, garlic, and ginger to the skillet and sauté until fragrant and the shallots are translucent, about 2-3 minutes.
Add the diced red bell pepper, chopped green beans, and julienned carrot to the skillet. Stir-fry for 5 minutes until the vegetables are crisp-tender.
In a separate pan, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-6 minutes.
Add the sautéed tofu to the vegetable mixture in the large skillet.
Pour the soy sauce over the tofu and vegetables, and stir well to combine.
Season the mixture with salt and black pepper, and squeeze the juice of one lime over the top for added flavor.
Turn off the heat and gently fold in the cooked red rice until well combined with the tofu and vegetables.
Transfer the Vegetarian Nasi Merah to a serving platter.
Garnish with sliced scallions, chopped cilantro, and crushed roasted peanuts before serving.
Serve warm and enjoy your delicious and healthy Vegetarian Nasi Merah!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 23.5 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 932 mg | 72% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2113 mg | 45% | |
*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.
