Exquisite Indonesian Vegan Breakfast – A Culinary Symphony of Flavors and Textures

1. This recipe showcases an exquisite and advanced Indonesian vegan breakfast, combining traditional flavors with modern culinary techniques to create a sensory journey for the palate. With tempeh, tofu scramble, nasi goreng, fresh fruit salad, and vegan satay sauce, this dish is sure to delight vegans and food lovers alike.

🕒 Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes

🍽 Servings: 2

🔥 Difficulty: Advanced

🌎 Cuisine: Indonesian

Allergens

Soy (Tempeh and Tofu)

Ingredients

1. 2 cups steamed jasmine rice 2. 1 cup tempeh, thinly sliced and pan
fried 3. 1/2 cup tofu scramble 4. 1 cup nasi goreng (Indonesian fried rice) 5. 1 cup fresh fruit salad (pineapple, banana, mango, and dragon fruit) 6. 1 cup vegan satay sauce 7. Fresh mint leaves for garnish 8. Lime wedges for garnish

Instructions

Begin by preparing the tofu scramble. In a pan, heat oil over medium heat and sauté onions, bell peppers, garlic, and turmeric until fragrant. Add crumbled tofu and stir well. Cook for 5 7 minutes or until the tofu is slightly crispy. Season with salt and pepper to taste.
In another pan, fry the thinly sliced tempeh in a little oil until golden brown. Remove from heat and set aside.
Prepare the nasi goreng by following this recipe: https://www.cookjunkie.com/vegan indonesian fried rice recipe/
Assemble the dish by scooping a portion of steamed jasmine rice into the center of a plate. Arrange the pan fried tempeh slices around the rice. Place a generous helping of tofu scramble on one side and nasi goreng on the other.
Top the dish with fresh fruit salad, drizzle vegan satay sauce generously over the entire dish, and garnish with fresh mint leaves and lime wedges.
Serve immediately and enjoy this exquisite vegan Indonesian breakfast experience.

Chef’s Insight

1. Choose ripe but firm fruits for the salad to ensure they are flavorful and have a good texture. 2. Make sure the satay sauce is smooth and velvety, adding coconut milk or water if it becomes too thick.

Notes

1. Be sure to prepare each component before assembling the dish for a seamless dining experience. 2. Adjust seasonings according to personal preference.

Substitutions

1. For gluten-free, ensure that the nasi goreng recipe is gluten-free. 2. To make it nut-free, avoid using any nuts in the fruit salad or satay sauce.

Alternative Preparations

1. This dish can also be prepared as a vegan Indonesian brunch by adding more substantial items like tempeh bacon or vegan sausages.

Alternative Methods

1. You can use an air fryer to pan-fry the tempeh for a healthier option. 2. For the tofu scramble, you can also use an oven or steam the tofu instead of pan-frying.

Best Storage Practice

1. Store the individual components separately in airtight containers in the refrigerator for up to 3 days. Reheat and assemble when ready to eat.

Shelf Life

1. Tempeh - 7 days in the fridge 2. Tofu Scramble - 3 days in the fridge 3. Nasi Goreng - 4 days in the fridge 4. Fruit Salad - 2-3 days in the fridge 5. Vegan Satay Sauce - 1 week in the fridge

Plating Tips

1. Use a round plate with a contrasting color to make the dish pop. 2. Place components of the dish symmetrically for a balanced and visually appealing presentation.

Nutrition Facts

1. This dish is high in protein, fiber, and essential vitamins and minerals due to the inclusion of tempeh, tofu, fruits, and vegetables.