Vegetarian Nasi Lemak

Delight in the rich flavors of *Vegetarian Nasi Lemak*, a plant-based twist on Malaysia’s beloved national dish. This fragrant recipe features fluffy jasmine rice infused with creamy coconut milk and aromatic pandan leaves, delivering a burst of tropical flavor in every bite. Paired with spicy homemade sambal, crispy fried tofu, tempeh, roasted peanuts, and fresh cucumber slices, this dish is a harmonious balance of textures and tastes. Perfect for vegetarians and those seeking a hearty, wholesome meal, this version of nasi lemak is as satisfying as it is nourishing. Whether you're recreating the flavors of Southeast Asia or exploring new culinary horizons, this vegetarian nasi lemak will transport you straight to the bustling food markets of Malaysia.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 1.5 cups Coconut milk
• 1.5 cups Water
• 3 leaves Pandan leaves
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 200 grams Firm tofu
• 2 tablespoons Soy sauce
• 200 grams Tempeh
• 0.5 cups Roasted peanuts
• 1 medium Cucumber
• 2 whole Red chili peppers
• 1 medium Onion
• 3 cloves Garlic cloves
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 0.5 teaspoon Salt

Directions

Step 1

Rinse the jasmine rice until the water runs clear, then drain.

Step 2

In a rice cooker or a pot, combine the rinsed rice, coconut milk, water, pandan leaves, and salt. Stir well.

Step 3

Cook the rice according to your rice cooker's instructions, or bring the mixture to a boil in a pot, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

Step 4

To prepare the sambal, blend the red chili peppers, onion, and garlic cloves into a paste.

Step 5

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chili paste and cook until fragrant, about 3-4 minutes.

Step 6

Add the tamarind paste, brown sugar, and a pinch of salt to the sambal paste. Simmer for another 5 minutes, stirring occasionally. Set aside.

Step 7

Slice the tofu into cubes and marinate with soy sauce for 5 minutes.

Step 8

Heat the remaining tablespoon of vegetable oil in a pan over medium heat. Fry the tofu cubes until they are golden brown on all sides. Remove and set aside.

Step 9

Slice the tempeh thinly and fry in the same pan until crispy. Remove and set aside.

Step 10

Slice the cucumber into thin rounds.

Step 11

To serve, portion the coconut rice onto plates. Add sambal, tofu, tempeh slices, roasted peanuts, and sliced cucumber.

Step 12

Enjoy the vegetarian nasi lemak while the coconut rice is warm and fragrant.

Nutrition Facts

Serving size	(2079.5g)

Amount per serving	% Daily Value*
Calories	2142.2

Total Fat 99.3g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 28.1g
Cholesterol 0mg	0%
Sodium 4853.1mg	0%
Total Carbohydrate 239.1g	0%
Dietary Fiber 16.1g	0%
Total Sugars 60.5g
Protein 101.1g	0%

Vitamin D 0IU	0%
Calcium 751.0mg	0%
Iron 11.3mg	0%
Potassium 3006.4mg	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: 39.6%

Protein: 17.9%

Carbs: 42.4%