Vegetarian Indonesian Brunch Platter: Nasi Goreng Tofu & Veggie Rendang

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups cooked jasmine rice, cooled 14 oz firm tofu, cubed 2 tbsp vegetable oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1/2 tsp paprika 1 can (14 oz) diced tomatoes 1 cup chopped green beans 1 cup chopped bell peppers 1 cup baby corn, sliced 1 cup bamboo shoots, sliced 1 cup vegetable broth Salt and pepper to taste Fresh cilantro, for garnish Lime wedges, for serving

Instructions

1. Heat oil in a large skillet over medium heat. Add onions and garlic, cook until fragrant and softened.
2. Stir in ground coriander, cumin, turmeric, paprika, and tofu cubes. Cook for 5 minutes or until lightly browned.
3. Add diced tomatoes, green beans, bell peppers, baby corn, bamboo shoots, and vegetable broth. Stir well and let it simmer for 20 30 minutes, until the liquid has reduced.
4. While the veggie rendang is cooking, heat a separate skillet over medium heat and add the jasmine rice. Cook for about 5 minutes or until it turns golden brown. e) Combine Nasi Goreng and Veggie Rendang on a platter, garnish with fresh cilantro, and serve with lime wedges.

Chef’s Insight

To intensify flavors, toast spices before using them in this dish.

Notes

This recipe is perfect for meal prep and can be easily scaled up or down depending on the number of servings needed.