Creamy Malaysian Vegan Nasi Lemak with Tofu Scramble and Tempeh Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked jasmine rice 1 1/2 cups water 1/2 teaspoon salt 1/4 teaspoon pandan extract 1 tablespoon coconut oil 8 oz firm tofu, crumbled 1 medium onion, finely chopped 2 cloves garlic, minced 1/2 cup vegetable broth 1 teaspoon nutritional yeast 1/4 teaspoon turmeric powder 8 oz tempeh, thinly sliced 3 tablespoons soy sauce 1 tablespoon maple syrup 1 teaspoon smoked paprika 1/2 teaspoon liquid smoke Salt and pepper, to taste 2 tablespoons fresh cilantro, chopped 1 tablespoon fried shallots (optional)

Instructions

1. a. In a medium saucepan, combine the rice, water, salt, and pandan extract. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes or until the rice is tender and has absorbed all the liquid. Set aside. b. In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the crumbled tofu and cook until golden brown, stirring occasionally. Remove from the pan and set aside. c. In the same skillet, add another teaspoon of coconut oil along with the onion and garlic. Cook until softened, about 3 4 minutes. d. Stir in the vegetable broth, nutritional yeast, and turmeric powder. Cook for 5 minutes or until the liquid has mostly evaporated. e. Add the cooked tofu back into the skillet and stir well to combine. Set aside. f. In another skillet, heat 1 tablespoon of coconut oil over medium heat. Add the tempeh slices and cook until golden brown on both sides. In a separate bowl, whisk together the soy sauce, maple syrup, smoked paprika, liquid smoke, salt, and pepper. Pour the sauce over the cooked tempeh and continue to cook for another 3 4 minutes or until crispy. Remove from heat and set aside. g. To serve, scoop the cooked jasmine rice onto a plate, followed by the tofu scramble, tempeh bacon, and top with fresh cilantro and fried shallots (if using).

Chef’s Insight

To infuse the rice with pandan flavor, you can use pandan leaf extract or wrap a few pandan leaves around the jasmine rice while cooking.

Notes

Feel free to adjust the spice levels according to your preference.