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Vegan Nasi Goreng
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Vegan Nasi Goreng

5 from 1 vote
Cook Time 20 minutes
Servings 6 adults 3 kids
BLW - 12+ months

Ingredients

Rice Ingredients

  • 2 cups/ 440g weight of uncooked rice cooked according to your packet (we use jasmine rice, and prefer cooking it a day in advance so it dries out a little and doesn’t go mushy when mixing with the veggies and sauce)
  • 4-5 cups of diced vegetables (we used 1/2 an onion, 2 handfuls of green beans, 1/4 of a cabbage, 1 large red capsicum, 2 carrots and 1/2 a cup of peas - make sure to cut/serve them in a safe size depending on your child’s age)
  • 2 Tbsp of oil (we like olive oil, but you can use other oils like peanut or grapeseed)
  • 2 Tbsp of coconut aminos (or kecap manis for older kids/adults)
  • 400 g of firm tofu (pressed & diced or cut in to strips)

Spice Paste

  • 1 stalk of lemongrass
  • 4 garlic cloves
  • 1 Tbsp of sesame oil
  • 1 inch of fresh ginger (peeled)
  • 1 tsp of maple syrup
  • 1 tsp of tomato paste
  • 1/2 an onion

Sauce

  • 3 Tbsp of soy sauce (opt for low salt)
  • 2 Tbsp of coconut aminos (sub with kecap manis for older kids for a more traditional flavour)
  • Juice of one lime

Optional things to serve

  • Coriander
  • Crushed nuts (we use cashews as we prefer them, but peanuts are traditional - only for 24+ months and chopped to a safe size)
  • Tomato
  • Fried onions
  • Sliced chilli or chilli flakes (normally we would add chilli to the rice but it can be too much for a toddler)

Instructions 

  • If you haven’t got your rice pre-cooked, make sure you cook it first so it’s ready to use.
  • Cook the tofu in 1 Tbsp of the oil and the 2 Tbsp of coconut aminos (from the rice ingredients section) for five minutes until slightly golden in a large fry pan/wok. Remove from the pan and place to the side.
  • Add the remaining oil and add the vegetables, cooking for around 5-10 minutes until they start to soften.
  • Prepare the spice paste by adding all of the spice paste ingredients to a blender and blend until smooth.
  • Add the spice paste to the vegetables and cook for around 3 minutes to ensure the garlic is cooked off.
  • Add the cooked rice to the pan with the sauce ingredients and stir to combine and heat until the rice is piping hot. Stir through some tofu, saving some to serve on the side.
  • Serve with any of the additional toppings and extra tofu if you like.

Notes

You can store this in the fridge for 1 day and reheat until piping hot. This can also be frozen for up to 1 month.