“Vegan Malaysian Nasi Lemak: A Delectable Plant-Based Breakfast Experience”

Allergens

N/A

Ingredients

• 1 cup jasmine rice
• 1 1/2 cups coconut milk
• 1 1/2 cups water
• 1 teaspoon salt, divided
• 4 tablespoons oil, divided
• 1 cup firm tofu, diced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander powder
• 1 can (400g) jackfruit, drained and shredded
• 8
• 10 cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 cup fresh spinach leaves
• 2 tablespoons peanuts, crushed

Instructions

1. Combine the jasmine rice, coconut milk, water, and half a teaspoon of salt in a pot. Bring to a boil, then reduce heat and simmer with a lid on for 18 20 minutes until cooked through. Set aside, covered, for another 5 minutes. In a non stick pan, heat 2 tablespoons of oil over medium heat. Add diced tofu, cumin powder, paprika, turmeric, and coriander powder. Cook for 6 7 minutes until the tofu is golden brown and well coated with spices. Transfer to a plate and set aside. In the same pan, add the remaining oil and heat it up. Add shredded jackfruit and cook until lightly browned, about 5 6 minutes. Set aside. To assemble the Nasi Lemak, place a scoop of coconut rice on a plate. Arrange tofu, jackfruit, cherry tomatoes, cucumber slices, spinach leaves, and crushed peanuts around the rice. Drizzle with coconut milk if desired.

Chef’s Insight

The aroma of spices will heighten your senses as you dive into this satisfying vegan Nasi Lemak.

Notes

Feel free to add additional vegetables or plant-based proteins as desired.