Indonesian vegetarian tofu bowl
This hearty stew features tender cabbage, carrots, broccoli and onions, all slow cooked in a flavorful broth with coconut milk and turmeric. The comforting mix is served over quinoa and topped with roasted tofu and soy egg for extra protein. Known as Sayur Lodeh in Indonesia and Singapore, this stew is super antioxidant rich and healthy, yet comforting and satisfying.
Nutritional facts
Protein
29g
Carbs
59g
Calories
670kcal
Fat
35g
Ingredients
Tri-color Quinoa, Rice Wine Vinegar, Coconut Milk, Cabbage, Gluten Free Tamari, Crispy Fried Onions, Kosher Salt, Light Soy Sauce, Onion, Sugar, Egg, Garlic, Black Pepper, Vegetable Base, Broccoli , Toasted Sesame Oil, Tofu, Carrots, Extra Virgin Olive Oil, Sriracha, Turmeric, Vegetarian Fish Sauce, Bouillon, Mushroom, Powder, Lemongrass Powder
Contains wheat, celery, cereals containing gluten, sesame seeds, eggs, soybeans.
Reviews
4.4
Based on 698 reviews
More stew less quinoa.
Mandy · 10/15/26
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About Amy Pryke
Growing up in Singapore, for Amy, food has always been the common thread that connects cultures and expresses love. After working at Union Square Hospitality Group and cooking at pop-ups and the Queens Night Market in NYC, Amy opened Native Noodles, NYC's first casual Singaporean eatery, in Washington Heights. Native Noodles opened to critical acclaim from the community including NBC news and The New Yorker magazine, and was recognized by The Infatuation as one of the best NYC restaurant openings of 2021. Amy's recipes have also been featured in Bloomberg and cookbooks like The World Eats Here and Send Chinatown Love. She is driven by her desire to bring the delicious, multi-cultural flavors from her hometown to people everywhere!
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