Wesak Coconut, Tofu & Spring Vegetable Rice
For Wesak, this bowl keeps the framing simple and respectful: a plant-based meal to share quietly. Coconut rice, tofu and spring vegetables make it soft and generous, with lime and herbs for brightness. There is no meat, fish, egg or alcohol in the recipe.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for brown rice - we add the cheapest by default.
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Choose a product for coconut milk - we add the cheapest by default.
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Choose a product for sesame seeds - we add the cheapest by default.
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Local shop300g firm tofu, cubed
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Local shop220g asparagus or green beans, sliced
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Local shop160g peas
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Local shop2 spring onions, sliced
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Local shop1 lime, juiced
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Local shop1 small bunch coriander or mint, chopped
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 45 minutes from start to finish.
Rinse the rice, then simmer with the coconut milk, 350ml water and a pinch of salt for 25-28 minutes until tender. Add a splash more water if needed.
Warm the olive oil in a non-stick pan and cook the tofu for 8-10 minutes, turning until lightly golden.
Steam the asparagus or green beans for 3 minutes, adding the peas for the final minute.
Fold the vegetables, spring onions, lime juice and herbs through the coconut rice.
Spoon into bowls and top with tofu.
Finish with sesame seeds and black pepper.
Nutrition
Estimated per serving
Cook's tip
Brown rice takes longer than white rice but gives the bowl a nutty base that stands up well to the coconut.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.