Vegan Nasi Merah

Savor the wholesome flavors of Vegan Nasi Merah, a vibrant Indonesian-inspired dish crafted with hearty red rice, crisp vegetables, and golden tofu, all lightly coated in a savory blend of soy sauce and kecap manis. This nutrient-packed recipe is a delightfully healthy twist on a traditional favorite, offering a textured medley of julienned carrots, tender green beans, and aromatic spices like garlic, ginger, and shallots. Cooked in fragrant coconut oil, this plant-based meal strikes the perfect balance of richness and zest, topped with fresh spring onions and a splash of lime for a tangy finish. Ready in just under an hour, this easy yet flavor-forward recipe is ideal for meal preps, weeknight dinners, or anyone seeking a satisfying one-pot vegan meal!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the rice is cooking, heat the coconut oil in a large skillet over medium heat.

Step 3

Add the sliced shallots to the skillet, sautéing for about 2-3 minutes until they become translucent.

Step 4

Add the minced garlic and grated ginger to the pan and continue to sauté for another minute until fragrant.

Step 5

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.

Step 6

Add the carrots and green beans to the pan and stir-fry for 4-5 minutes until just tender but still crisp.

Step 7

Stir in the soy sauce and kecap manis, making sure all the vegetables and tofu are coated well. Season with salt and black pepper.

Step 8

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.

Step 9

Garnish with sliced spring onions and serve with lime wedges for squeezing over, adding a fresh zing to the dish.

Nutrition Facts

Serving size	(1838.8g)

Amount per serving	% Daily Value*
Calories	1900.1

Total Fat 51.6g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3485.5mg	0%
Total Carbohydrate 301.1g	0%
Dietary Fiber 34.0g	0%
Total Sugars 30.2g
Protein 70.3g	0%

Vitamin D 0IU	0%
Calcium 1625.2mg	0%
Iron 15.5mg	0%
Potassium 2157.0mg	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: 23.8%

Protein: 14.4%

Carbs: 61.8%