January 24, 2026
Vegan Arroz Caldo
This vegan Arroz Caldo (or Lugaw) is true comfort in a bowl! Growing up, my family always enjoyed this during the colder months, during holidays, or when someone wasn’t feeling well and needed a bowl of comfort. With bold flavors of ginger and garlic, and a kick of spice and fresh lemon zest, you’ll find yourself craving this recipe whenever you’re in the mood for something warm and cozy!
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what is arroz caldo why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsVegan Arroz Caldo
Arroz Caldo, also known as lugaw, is the ultimate comfort food. It’s hearty and cozy and warms you from the inside out – kinda like a hug in a bowl. While traditionally made with chicken, my vegan version swaps in golden, crispy tofu for a hearty, plant-based alternative that doesn’t miss a beat on flavor. It’s the kind of dish you’ll crave on chilly nights, lazy weekends, or anytime you need a nourishing pick-me-up!
What is Arroz Caldo?
Arroz caldo is a type of lugaw or filipino rice porridge, that’s heavily infused with ginger and garlic, and garnished with toasted or fried garlic, scallions, and sometimes a hard boiled egg. It is usually served with calamansi or fish sauce as condiments. Many versions add safflower, which turns the dish characteristically yellow. It’s considered a comfort food in the Philippines, and served at many celebrations and holidays.
Though the name arroz caldo is Spanish due to Spain’s regime in the Philippines, the dish actually originates from Chinese congee. It’s said that arroz caldo was introduced to the Philippines by Chinese traders, then altered with ingredients to suit the tastes of Filipinos. Arroz Caldo is also similar to many other rice porridge dishes that are seen throughout Asia and Europe. At lease some version of this dish has made its mark throughout various parts of the world … and for good reason! It’s truly one of the most comforting and customizable dishes!
Why You’ll Love Vegan Arroz Caldo
✔ Comforting and Cozy: Creamy, gingery broth with tender rice makes the ultimate comfort bowl.
✔ Customizable: Garnish with chili oil, fried garlic, or extra lemon for your perfect bowl.
✔ One Pot Meal: Easy cleanup and no-fuss cooking.
✔ Great for Meal Prep: Leftovers taste even better the next day.
✔ Affordable Ingredients: Uses pantry staples like rice, soy sauce, garlic, and onion, plus budget-friendly tofu.
How to make Vegan Arroz Caldo
1. Crisp the Tofu:
Heat 1 tablespoon oil in a large pot. Add diced tofu (or vegan chick’n), season with 1 teaspoon each salt and pepper, and cook until golden and crispy, about 10 to 12 minutes. Remove and set aside.
2. Build the Flavor Base & Add the Rice:
Add the remaining oil to the pot. Stir in the onion and ginger, cooking until softened, 3 to 5 minutes. Add garlic and cook until fragrant, 1 t o2 minutes. Stir in rinsed rice, lemon zest, and red pepper flakes (if using).
3. Simmer:
Pour in vegan chicken (or vegetable) broth, and add the white/light green parts of the green onion. Bring to a boil, then reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally, until rice is tender.
4. Return the Protein:
Add tofu (or chick’n) back to the pot. Stir in soy sauce, vegan fish sauce (if using), and lemon juice. Simmer 2 to 3 minutes.
5. Taste and Enjoy!
Adjust seasoning with extra salt, pepper, or lemon juice. Ladle into bowls and garnish with fried garlic, chili oil, green onions, and lemon wedges.
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Tips and FAQs:
- Use short-grain rice: It creates a creamy, porridge-like texture.
- Don’t skip the ginger: It’s the heart of the dish, adding warmth and depth!
- Crisp the tofu well: This gives a nice contrast to the soft rice and broth.
- Adjust the consistency: Add more broth if you prefer a soupier arroz caldo.
- Make it spicier: Stir in more chili oil or red pepper flakes for heat.
Can I use long grain or Jasmine rice instead of short grain rice?
While I prefer short grain rice because it breaks down and releases starch, creating that creamy, porridge-like texture arroz caldo is known for, you can definitely use long grain or Jasmine rice instead. Prepare the recipe per the instructions, checking the rice after 20 minutes of simmering. If it’s not tender, continue to simmer, covered, another 5 to 10 minutes, or until the rice is tender. Please note the texture may be slightly different.
Is this vegan Arroz Caldo freezer-friendly?
Arroz caldo is best fresh, but you can freeze it. Keep in mind the rice will absorb more broth, so add extra liquid when reheating.
To Freeze:
Garnishes like fried garlic, green onions, or lemon wedges should be added fresh after reheating for the best flavor and texture.
- Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags.
- Label with the date and freeze for up to 2–3 months.
- To reheat, thaw overnight in the fridge, then warm on the stove over low heat, adding a little broth or water to reach your desired consistency.
Warm, Cozy, and Nourishing!
Whether you’re craving something soothing on a rainy day or looking for a nourishing meal to share, this vegan arroz caldo delivers every time. Make a big pot, load it up with your favorite garnishes, and enjoy every cozy, comforting spoonful!
If you give this vegan arroz caldo a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Vegan Arroz Caldo
Ingredients
- 2 tablespoons neutral oil, divided
- 14 oz extra firm tofu, pressed and diced (or 12 oz vegan chick’n pieces)
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons fresh cracked black pepper, divided, plus more to taste
- 1 large white or yellow onion, diced
- 3 tablespoons fresh ginger, peeled and minced or grated
- 12 cloves fresh minced garlic
- 1 cup short grain rice, rinsed
- Zest of 1 large lemon, plus its juice, divided (about 2 tablespoons of lemon juice)
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon annatto powder, optional
- 8 cups vegan chicken broth or vegetable broth
- 1 bunch green onions whites and light greens cut into 1-inch pieces, dark greens thinly sliced, divided
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon vegan fish sauce, optional
Garnishes (Optional):
- Fried garlic
- Chili oil
- Green onion
- Fresh lemon wedges
Instructions
- Heat 1 tablespoon of the oil in a large pot over medium heat.
- Add the diced tofu (or vegan chick’n pieces), season with 1 teaspoon salt and pepper, and cook, stirring occasionally, until golden and crisp on all sides, 10 to 12 minutes. Remove and set aside.
- Add remaining oil to the pot.
- Once the oil it hot, stir in onion and ginger, and cook until the onions become slightly translucent, 3 to 5 minutes.
- Add the garlic and continue to cook until fragrant, 1 to 2 minutes.
- Stir in the rice, lemon zest, and red pepper flakes (if using).
- Pour in broth and add the white/light green parts of the green onion.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring every so often, until rice is tender, 15 to 20 minutes.
- Return tofu (or chick’n) to the pot, then stir in soy sauce, vegan fish sauce (if using), and lemon juice. Stir to combine and simmer for 2 to 3 more minutes.
- Taste and adjust seasonings, if necessary.
- Ladle the arroz caldo into bowls and garnish with chili oil, fried garlic, green onion, and lemon wedges. Enjoy!
Video
I’ve made this twice now! It’s a comforting, filling dish for a cold day xoxo
This is really good! I made it as written but I used only 2 T of soy sauce instead of 3 and I thought it was perfect (I used a pretty salty broth). I also reserved some crispy chik’n to put on top of the bowls. I’ll definitely make this again!