Vegetarian Telur Balado

A plant-based twist on an Indonesian classic, Vegetarian Telur Balado swaps out eggs for golden, crispy tofu and tempeh, creating a protein-packed dish bursting with bold, authentic flavors. This recipe features a vibrant and spicy balado sauce made from a blend of shallots, garlic, red chilies, juicy tomatoes, tamarind paste, and a hint of coconut sugar, simmered to perfection with fragrant lime leaves. Quick and easy to prepare in just 35 minutes, this hearty dish offers the perfect balance of tangy, sweet, and spicy notes. Serve it over a bed of steamed white rice to soak up every drop of the rich balado sauce, making it an irresistible vegetarian delight for spice lovers.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Firm tofu
• 200 grams Tempeh
• 6 pieces Shallots
• 4 pieces Garlic cloves
• 6 pieces Red chilies (adjust for spice level)
• 2 medium-sized Tomatoes
• 1 tablespoon Coconut sugar or brown sugar
• 1 teaspoon Tamarind paste
• 2 pieces Lime leaves
• 3 tablespoons Vegetable oil
• 0.5 teaspoons Salt
• 60 milliliters Water

Directions

Step 1

Cut the firm tofu and tempeh into medium-sized cubes. Pat them dry with a paper towel to remove excess moisture.

Step 2

Heat 2 tablespoons of vegetable oil in a pan over medium heat. Fry the tofu and tempeh cubes until golden brown on all sides. Remove from the pan and set aside on a plate lined with paper towels to drain excess oil.

Step 3

In a blender or food processor, combine the shallots, garlic, red chilies, tomatoes, coconut sugar, tamarind paste, and salt. Blend until you achieve a smooth paste.

Step 4

In the same pan used for frying, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the lime leaves and sauté for 30 seconds until fragrant.

Step 5

Pour the blended spice paste into the pan. Cook for about 5–7 minutes, stirring frequently, until the oil starts to separate and the paste has thickened slightly.

Step 6

Add the fried tofu and tempeh to the pan with the sauce. Gently toss to ensure every piece is coated evenly in the balado sauce.

Step 7

Add 60 milliliters of water to the pan to loosen the sauce slightly. Simmer for 2–3 minutes, stirring occasionally, to let the flavors meld.

Step 8

Taste the sauce and adjust seasoning if necessary. Serve hot with steamed white rice or your choice of grain.

Nutrition Facts

Serving size	(1074.5g)

Amount per serving	% Daily Value*
Calories	1235.2

Total Fat 77.1g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 25.4g
Cholesterol 0mg	0%
Sodium 1313.3mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 13.3g	0%
Total Sugars 39.4g
Protein 79.3g	0%

Vitamin D 0IU	0%
Calcium 774.8mg	0%
Iron 12.0mg	0%
Potassium 2685.2mg	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: 51.8%

Protein: 23.7%

Carbs: 24.6%