Vegan Nasi Goreng

Elevate your plant-based cooking with this vibrant and flavorful Vegan Nasi Goreng, a twist on Indonesia’s iconic fried rice dish. Packed with colorful vegetables, golden marinated tofu, and the deep caramelized sweetness of kecap manis, this recipe delivers a perfect balance of savory, spicy, and umami flavors. Fragrant aromatics like garlic, ginger, and chili infuse every bite of fluffy jasmine rice, while a squeeze of lime and fresh cilantro add a zesty finish. Ready in just 35 minutes, this easy and satisfying dish is perfect for busy weeknights or entertaining guests. Garnish with crispy fried shallots for an irresistible crunch, and enjoy a delicious taste of Southeast Asia from the comfort of your kitchen! Keywords: vegan nasi goreng, Indonesian fried rice, plant-based fried rice recipe, easy vegan dinner, tofu fried rice.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Press the tofu to remove excess moisture, then cut it into small cubes.

Step 2

In a bowl, mix tofu cubes with 1 tablespoon soy sauce and 1 tablespoon sesame oil. Let marinate for 10 minutes.

Step 3

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.

Step 4

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.

Step 5

In the same pan, add the remaining vegetable oil and sauté the onion until it becomes translucent.

Step 6

Add garlic, ginger, and red chili to the pan. Cook for 1-2 minutes until fragrant.

Step 7

Add diced carrot and bell pepper to the pan, and stir-fry for about 3 minutes until they start to soften.

Step 8

Add the frozen peas and cook for another 2 minutes.

Step 9

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.

Step 10

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.

Step 11

Stir in the sliced spring onions and cook for an additional minute.

Step 12

Serve hot, garnished with a squeeze of lime juice, fresh cilantro, and optional fried shallots.

Nutrition Facts

Serving size	(1889.9g)

Amount per serving	% Daily Value*
Calories	2112.5

Total Fat 80.7g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 22.9g
Cholesterol 0mg	0%
Sodium 4145.8mg	0%
Total Carbohydrate 302.6g	0%
Dietary Fiber 30.5g	0%
Total Sugars 51.2g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 822.9mg	0%
Iron 13.8mg	0%
Potassium 3008.1mg	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: 33.1%

Protein: 11.8%

Carbs: 55.1%