Vegan Bubur Ayam (Indonesian Chicken Porridge)

Discover the comforting flavors of Vegan Bubur Ayam, a plant-based twist on the classic Indonesian chicken porridge. This hearty and aromatic dish features creamy jasmine rice porridge enriched with coconut milk and vegetable broth, served with golden turmeric-marinated tofu for a protein-packed punch. Topped with vibrant garnishes like fried shallots, crushed peanuts, spring onions, coriander, and toasted serundeng, every bite is a delightful balance of textures and flavors. A squeeze of lime and a dollop of chili sauce elevate this meal into a customizable comfort food experience that’s perfect for breakfast, brunch, or dinner. Whether you're craving something warm and soothing or looking to explore vegan Indonesian cuisine, this recipe brings tradition and innovation together in one irresistible bowl.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 200 grams jasmine rice
• 1200 milliliters water
• 200 milliliters coconut milk
• 200 grams tofu, firm
• 1 teaspoon turmeric powder
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 cloves shallots, thinly sliced
• 500 milliliters vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 4 tablespoons spring onions, chopped
• 50 grams fried shallots
• 50 grams crushed peanuts
• 2 tablespoons coriander leaves
• 1 lime, cut into wedges
• 2 tablespoons serundeng (toasted coconut flakes)
• 2 tablespoons chili sauce

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. This will help remove excess starch.

Step 2

In a large pot, combine rinsed rice with 1200 ml water and bring it to a boil over medium heat.

Step 3

Once boiling, reduce the heat to low, cover with a lid, and simmer until the rice softens and becomes porridge-like, approximately 45 minutes. Stir occasionally to prevent the rice from sticking.

Step 4

In a separate pan, heat a tablespoon of oil over medium heat. Add minced garlic and sliced shallots, then sauté until fragrant and golden brown.

Step 5

Dice the firm tofu into small cubes. In a bowl, mix tofu cubes with turmeric powder, soy sauce, and a pinch of salt. Let it marinate for 10 minutes.

Step 6

Add the marinated tofu to the pan with garlic and shallots. Sauté until the tofu is slightly crispy on the edges. Remove from heat and set aside.

Step 7

Once the rice has reached the desired porridge consistency, add the coconut milk, vegetable broth, salt, and white pepper. Stir well to combine. Allow it to simmer for an additional 10 minutes.

Step 8

Adjust the seasonings to taste, adding more salt or pepper if needed.

Step 9

To serve, ladle the rice porridge into bowls. Top each serving with sautéed tofu, chopped spring onions, fried shallots, crushed peanuts, serundeng, and coriander leaves.

Step 10

Serve with lime wedges and chili sauce on the side, allowing everyone to adjust their servings to taste.

Nutrition Facts

Serving size	(2621.4g)

Amount per serving	% Daily Value*
Calories	1718.6

Total Fat 85.8g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 5269.7mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 24.6g	0%
Total Sugars 33.5g
Protein 67.5g	0%

Vitamin D 0IU	0%
Calcium 1694.1mg	0%
Iron 13.1mg	0%
Potassium 2780.8mg	0%

*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.

Source of Calories

Fat: 44.0%

Protein: 15.4%

Carbs: 40.7%