“Exquisite Indonesian Vegan Breakfast Feast: Mouthwatering Delights for the Epicurean Palate”

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked jasmine rice
• 1 cup jackfruit, shredded
• 1/2 cup almond tofu, diced
• 1/2 cup coconut milk
• 2 tbsp tamari or soy sauce
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp fennel seeds, crushed
• 1/2 tsp black pepper
• 1 tsp coconut oil
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt, to taste

Instructions

1. In a large pan, heat the coconut oil over medium heat. Sauté the garlic and onions until fragrant and translucent.
2. Add the jackfruit, turmeric, coriander, cumin, fennel seeds, black pepper, and tamari or soy sauce to the pan. Cook for 5 7 minutes, stirring occasionally.
3. Stir in the coconut milk and bring the mixture to a simmer. Reduce heat to low and let it cook for another 10 12 minutes until the jackfruit is tender.
4. While the jackfruit is cooking, prepare the almond tofu by pressing it between paper towels to remove excess moisture, then dice into bite sized pieces. Set aside.
5. In a separate pan, heat a bit of coconut oil and sauté the diced almond tofu until golden brown on all sides. Season with salt to taste.
6. Assemble the dishes by serving Nasi Goreng in the center of a plate, surrounded by the Jackfruit Rendang and Almond Tofu Satay. Serve immediately.

Chef’s Insight

This recipe showcases the versatility of Indonesian flavors while catering to a vegan diet. The combination of textures and aromas creates an unforgettable dining experience.

Notes

Be sure to press the almond tofu well to remove excess moisture for optimal texture.