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–+ servings
Bowl of creamy and comforting vegan arroz caldo garnished with chili oil, fried garlic, green onions, and lemon wedges.

Vegan Arroz Caldo

Ashley
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!
5 from 2 votes
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Prep Time 25 minutes
Cook Time 45 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep, Soup
Cuisine Filipino
Servings 6

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

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