Vegetarian Nasi Padang

Discover the vibrant flavors of Vegetarian Nasi Padang, a plant-based take on the iconic Indonesian dish that's brimming with bold spices and rich textures. This recipe features aromatic turmeric-infused coconut rice, paired with a savory stir-fry of golden tofu, tender button mushrooms, and fragrant herbs like galangal and kaffir lime leaves. Crispy, golden baby potatoes add a delightful crunch to every bite, while sweet soy sauce and lime juice perfectly balance the robust flavors. With its harmonious blend of spices and wholesome ingredients, this Vegetarian Nasi Padang is a feast for your senses, offering a delicious and satisfying way to enjoy the essence of Indonesian cuisine. Perfect for family dinners or an impressive vegan-friendly meal, this recipe is sure to become a household favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups jasmine rice
• 1 cup coconut milk
• 1.5 cups water
• 1 lemongrass stalk
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 250 grams baby potatoes
• 300 grams tofu
• 200 grams button mushrooms
• 2 red chilies
• 2 green chilies
• 3 tablespoons coconut oil
• 4 shallots
• 3 garlic cloves
• 1 inch ginger
• 3 kaffir lime leaves
• 1 inch galangal
• 2 tablespoons sweet soy sauce
• 1 tablespoon lime juice
• 0.5 teaspoon salt
• 1 teaspoon sugar

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Step 2

In a pot, combine the rice, coconut milk, water, lemongrass stalk (bruised), turmeric powder, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

Step 3

Boil the baby potatoes for 10-12 minutes until fork-tender. Drain and set aside.

Step 4

Cut the tofu into cubes and button mushrooms into halves.

Step 5

Thinly slice the shallots, garlic, and ginger. Chop the red and green chilies. Crush the kaffir lime leaves and galangal.

Step 6

Heat 2 tablespoons of coconut oil in a pan over medium heat. Add the shallots, garlic, ginger, chilies, kaffir lime leaves, and galangal. Saute until fragrant and the shallots are golden brown.

Step 7

Add the tofu and mushrooms to the pan. Stir-fry for 5-7 minutes until the tofu is golden and the mushrooms are cooked.

Step 8

Add the sweet soy sauce, lime juice, salt, and sugar to the pan. Stir well and allow the mixture to cook for another 3-5 minutes.

Step 9

Heat the remaining tablespoon of coconut oil in a pan and lightly fry the boiled baby potatoes until they are golden and crispy.

Step 10

Serve the turmeric coconut rice with the mushroom-tofu stir fry and crispy potatoes on the side. Garnish with additional sliced chilies, if desired.

Nutrition Facts

Serving size	(2315.3g)

Amount per serving	% Daily Value*
Calories	2107.8

Total Fat 69.6g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4623.6mg	0%
Total Carbohydrate 305.1g	0%
Dietary Fiber 26.6g	0%
Total Sugars 64.3g
Protein 82.7g	0%

Vitamin D 0IU	0%
Calcium 1384.4mg	0%
Iron 31.3mg	0%
Potassium 4594.7mg	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: 28.8%

Protein: 15.2%

Carbs: 56.0%