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Stuff'd Vegan Bowl
Lunch • Singapore
How to Make Stuff'd Vegan Bowl (Traditional & Healthy Version)
The Stuff'd Vegan Bowl is a vibrant and flavourful dish inspired by Singapore's dynamic hawker culture and love for fusion cuisine. Popularised in modern kopitiams and food courts, this bowl combines the best of local produce and Indian-inspired spices, reflecting the multicultural tapestry of Singapore. Each layer is thoughtfully composed for both taste and nutrition, featuring wholesome grains, crunchy vegetables, plant-based proteins, and zesty local dressings. This dish is not just delicious, but also speaks to Singapore’s evolving food scene, where health-conscious choices are increasingly available without sacrificing authenticity or taste. The Stuff'd Vegan Bowl is a wonderful lunch option for those seeking a meat-free, nutrient-dense meal that keeps energy levels high throughout the Singaporean workday. With its medley of textures and spices, it offers a delightful eating experience rooted in local traditions yet perfectly suited for the modern, on-the-go lifestyle.
Ingredients(for 1 bowl (approx. 450g per serving))
- 1 cup cooked Brown rice (nasi perang)
- 1 cup cooked Chickpeas (kacang kuda)
- 150g Firm tofu (tau kwa)
- 1/2 cup Cherry tomatoes (halved)
- 1/2 cup Japanese cucumber (cubed)
- 1/2 cup Carrot (julienned)
- 1 cup Kang kong or spinach (blanched)
- 1/3 cup Corn kernels (steamed)
- 2 tbsp Homemade sambal or light tahini dressing (see tips)
- 2 tbsp Fresh coriander (daun ketumbar, chopped) - optional
Instructions
- 1
Prepare all vegetables: halve cherry tomatoes, cube cucumber, julienne carrot, and blanch kang kong or spinach for 1 minute in boiling water. Set aside.
5 minutes
Use an ice bath to keep greens vibrant and crisp.
- 2
Steam or heat corn kernels and set aside. Drain and rinse cooked chickpeas thoroughly.
3 minutes
Fresh or frozen corn gives a sweeter bite.
- 3
Pat tofu dry and cut into cubes. Pan-fry tofu with minimal oil in a non-stick pan over medium heat until golden on all sides, about 5 minutes.
5 minutes
For extra flavour, marinate tofu with a dash of light soy sauce and turmeric before frying.
- 4
Assemble the bowl: start with a base of brown rice, then arrange chickpeas, tofu, tomatoes, cucumber, carrot, kang kong, and corn in sections for a colourful presentation.
3 minutes
Presentation matters! Arrange ingredients in a rainbow for maximum appeal.
Why This Dish is Healthy
This vegan bowl is low in saturated fat, high in fibre, and offers a complete profile of essential amino acids when combining grains and legumes. Using whole grains and fresh vegetables ensures slow-releasing energy, perfect for lunch. The dish avoids deep-frying and uses minimal oil, making it suitable for weight management and overall heart health.
The Stuff'd Vegan Bowl is packed with plant-based protein from tofu and chickpeas, complex carbohydrates from brown rice, and an array of vitamins and minerals from colourful vegetables like tomatoes, carrots, and kang kong. It's rich in dietary fibre, supporting digestive health, and contains antioxidants that help reduce inflammation. The addition of fresh coriander and homemade dressings gives an extra boost of micronutrients, making this bowl a balanced and nourishing meal.
Pro Tips
- 💡Tip 1: Use a rice cooker to prepare brown rice perfectly every time.
- 💡Tip 2: Press tofu for 15 minutes before cooking to remove excess water.
- 💡Tip 3: Make a big batch of dressing and keep it refrigerated for easy lunches.
Storage & Serving
Store assembled bowls in an airtight container in the fridge for up to 2 days. Keep dressing separate and add just before serving for best freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 410.0 kcal |
