Nasi Lemak with Tofu
Malaysian • Eggetarian
How to Make Nasi Lemak with Tofu (Traditional & Healthy Version)
Nasi Lemak with Tofu is a unique and flavorful breakfast option, inspired by the aromatic coconut rice traditions found in Indian coastal regions, especially Kerala and Tamil Nadu. This vegetarian adaptation combines the creamy richness of coconut-infused chawal (rice) with the protein power of paneer-like tofu, making it both satisfying and nourishing. The dish is elevated with regional Indian spices, crunchy peanuts, and a tangy sambal-style chutney, reminiscent of festive South Indian breakfasts. In India, rice-based breakfasts are popular, particularly during Onam and Pongal festivals, where coconut and rice symbolize prosperity. Nasi Lemak with Tofu brings together these elements in a contemporary, health-conscious avatar, perfect for modern Indian families. Its balanced taste, gentle heat, and diverse textures make it an excellent choice for both everyday meals and special occasions. Whether savored with friends or family, this dish brings an energizing start to your day, blending tradition with wholesome nutrition.
Ingredients(for 1 bowl (approx. 250g cooked))
- 1 cup Basmati rice (chawal)
- 3/4 cup Coconut milk (nariyal doodh)
- 1 cup Water
- 150 grams Firm tofu (cut into cubes)
- 2 tbsp Roasted peanuts (moongphali)
- 8-10 Curry leaves (kadi patta)
- 1/2 tsp Mustard seeds (rai)
- 1 Green chilli (finely chopped, hari mirch)
- 1 small Red onion (finely sliced, pyaaz)
- to taste Salt (namak)
- 1 tsp Oil (cold-pressed coconut or peanut oil)
- 6 slices Cucumber (optional, kheera) - optional
Instructions
- 1
Rinse the basmati chawal under running water until the water runs clear. Soak for 10 minutes, then drain.
10 minutes
Soaking rice helps achieve fluffier texture and reduces cooking time.
- 2
In a heavy-bottomed pan, add soaked rice, coconut milk (nariyal doodh), water, and a pinch of salt. Mix gently and cook on low flame until rice is soft and fragrant.
15 minutes
Do not stir the rice frequently to prevent breaking the grains.
- 3
While rice cooks, heat oil in a tawa or nonstick pan. Add mustard seeds (rai) and let them splutter. Add curry leaves (kadi patta), green chilli, and sliced onions (pyaaz). Sauté until onions turn golden.
5 minutes
Tempering spices in oil enhances aroma and flavor.
- 4
Add tofu cubes to the pan and lightly pan-fry until golden on all sides. Sprinkle a little salt if desired.
5 minutes
Tofu absorbs flavors best when slightly crisped on the edges.
Why This Dish is Healthy
Using tofu instead of paneer reduces saturated fats while keeping protein levels high. Coconut milk, when used in moderation, offers healthy lauric acid and MCTs, supporting metabolism. Limited oil and the absence of deep-frying make this version lighter and more suitable for calorie-conscious individuals. The blend of whole grains, legumes, and fresh vegetables delivers a broad spectrum of nutrients.
This vegetarian Nasi Lemak with Tofu is rich in plant-based protein from tofu, healthy fats from coconut milk, and complex carbohydrates from basmati rice. Peanuts add heart-healthy monounsaturated fats, while onions, cucumbers, and curry leaves provide fiber, vitamins, and antioxidants. The dish is gluten-free, easily digestible, and supports balanced energy release, making it suitable for breakfast or lunch.
Pro Tips
- 💡Tip 1: Always use freshly squeezed coconut milk for the richest flavor.
- 💡Tip 2: Marinate tofu with a pinch of turmeric and salt before pan-frying for extra taste.
- 💡Tip 3: For a complete meal, add a side of steamed seasonal vegetables.
Storage & Serving
Store cooked rice and tofu separately in airtight containers in the refrigerator for up to 2 days. Reheat rice with a sprinkle of water to retain moisture. Avoid storing garnishes like peanuts and cucumber with the rice to maintain freshness and crunch.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 410.0 kcal |
