Vegan Vietnamese Broken Rice (Com Tam Chay)

Name: Vegan Vietnamese Broken Rice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 cup of broken rice (sub with short-grain or jasmine rice); 1.5 cups of water; 400 g extra firm tofu; 2 tbsp soy sauce; 1.5 tbsp vegan oyster sauce; 2 tbsp sugar; 2 tbsp sriracha hot sauce; 1 tsp 5-spice powder (optional); 2 tsp sesame oil; 3 tbsp water; 1 tbsp oil; ¼ cup water to deglaze the pan; 2 tbsp vegan fish sauce (or sub with soy sauce); 2 tbsp sugar; Juice from a lime (or 2 tbsp rice vinegar); 2 tbsp hot water; 1 tsp each of minced garlic and chili peppers; 2 stalks spring onion; 4 tbsp hot oil; 1 cucumber (sliced); 2 tomatoes (sliced); 4 pieces Vietnamese steamed tofu loaf (prepare the day before)

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Vegan Vietnamese Broken Rice (Cơm Tấm Chay) offers a plant-based twist on the beloved Southern Vietnamese classic. It features tender broken rice paired with savory grilled tofu, tofu meatloaf, aromatic scallion oil, and the iconic vegan fish sauce, making it a flavorful and satisfying dish.

Every visit to Sai Gon rekindles my love for Vietnamese Broken Rice. That's why I was trying so hard to recreate the flavor with vegan version to bring back those Sai Gon vibes.

Vegan Vietnamese Broken Rice is easy to customize with flavorful toppings and vegetables. It's packed with protein from tofu and served over fluffy broken rice. Marinate the tofu in a vibrant sauce with a touch of sriracha, then pan-fry it to crispy perfection. The simple spring onion oil and tangy dipping sauce add an extra layer of deliciousness.

For other Vietnamese recipes, check out Vietnamese Tofu with Tomato Sauce, Vietnamese Grilled Eggplant with Scallion Oil. Check out my collection of Plant-based Vietnamese recipes!

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Why you'll love this recipe
About Cơm Tấm (Vietnamese Broken Rice)
Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top Tip
FAQ
📖 Recipe
Related
More Vegan Vietnamese Recipes
Pairing
💬 Reviews

Why you'll love this recipe

Quick and Easy Weeknight Meal: This recipe for Vegan Vietnamese Broken Rice is perfect for busy weeknights. Since even packed with protein and flavor, it's ready in no time.

Vegan Take on a Vietnamese Classic: This recipe captures the essence of Vietnamese Broken Rice in a delicious plant-based version.

It's gluten-free! Packed with flavors and nutrients.

About Cơm Tấm (Vietnamese Broken Rice)

Cơm Tấm has always been one of my favorite Vietnamese dishes—it’s comforting, flavorful, and packed with different textures that just work so well together. Traditionally, it’s served with grilled pork, shredded pork skin, egg meatloaf, and pickled veggies over broken rice. But since I’m all about making delicious vegan versions of classic dishes, I had to recreate it in a way that’s just as satisfying.

In this version, I swap out the meat for marinated, pan-seared tofu slices that bring all the umami flavors. A homemade vegan meatloaf gives that signature meaty, eggy look and taste, while scallion oil and tangy pickled veggies tie everything together. It’s still the same comforting plate of food I love—just made 100% plant-based!

Ingredients

To make Vegan Vietnamese Broken Rice, you will need these components:

Broken Rice: Broken rice (or "cơm tấm" in Vietnamese) refers to fractured rice grains that were once considered lower quality but have since become a beloved staple in Vietnamese cuisine. It has a slightly softer, more absorbent texture than whole rice, making it perfect for soaking up all the delicious flavors of this dish.
- Alternatively, you could use Thai jasmine rice or short-grained rice.

Marinated Tofu: I use extra-firm tofu for the best meaty texture. Tofu is marinated with soy sauce, vegan oyster sauce, sugar, hot sauce, 5-spice powder and sesame oil before pan frying.

Steamed Tofu Loaf: a flavorful, protein-packed alternative to traditional egg meatloaf, made with blended tofu, seasonings, and a hint of turmeric for color, then steamed or baked to achieve a firm yet tender texture.
Toppings:
- Cucumber and tomato slices
- Scallion oil
- Vegan fish sauce mix

See the recipe card for the ingredient list.

Instructions

Marinated and Pan-fried Tofu

This recipe works best with firm or extra-firm tofu.
Press the tofu to remove excess water, then slice it into thin, rectangular pieces.
In a bowl, mix soy sauce, vegan oyster sauce, sugar, sriracha, 5-spice powder (if using), sesame oil, and water.
Add the tofu slices to the marinade and let them sit for at least 30 minutes.
Heat 1 tablespoon oil in a pan over medium heat. Pan-sear the tofu slices until golden brown on both sides.
Pour ¼ cup water into the pan to deglaze and let the tofu absorb the extra flavor.
Drizzle the remaining marinade over the tofu before serving. Remove from heat.

Marinade the tofu for 30 minutes

Fry the tofu in some oil on medium high heat.

Deglaze the pan with water

Make the Vegan Fish Sauce Mix

Make the Scallion Oil

Chop the scallions

Pour the hot oil into the scallions

Assemble

Add everything to your plate!

Substitutions

Here are some substitution options for Vegan Vietnamese Broken Rice:

Tofu Substitutes:

Tempeh: Similar in texture and protein content to tofu, with a nuttier flavor. Marinate and cook similarly to tofu.
TVP slices: You can use rehydrated and marinated TVP slices for the meaty and firm texture.
Soy-free tofu: Red Lentil Tofu, Black Bean Tofu, Chickpea Tofu
Lentils or Beans: High in protein and fiber. Sauté or crumble them and use in place of tofu.
Mushrooms (portobello or oyster mushrooms): Great for a meaty texture. Marinate and pan-fry whole or sliced.

Other Substitutions:

Broken Rice: Substitute with cooked white rice, brown rice, quinoa, or another whole grain.
Vegan Fish Sauce: Substitute with soy sauce or tamari (gluten-free soy sauce).

Variations

Here are some variations you can try on this Vegan Vietnamese Broken Rice:

Flavor Variations:

Korean-inspired: Use gochujang, Korean chili paste, instead of sriracha for a deeper, fermented chili flavor.
Thai-inspired: Add a tablespoon of peanut butter and a splash of vegan fish sauce to the marinade for a Thai peanut sauce vibe.

Tofu Variations:

Crispy Tofu: After marinating, dredge the tofu in cornstarch or breadcrumbs before frying for an extra crispy exterior.
Baked Tofu: Instead of frying, bake the marinated tofu for a healthier option. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes per side, or until golden brown.

Equipment

The beauty of this Vegan Vietnamese Broken Rice is that it requires minimal equipment! Hence here's what you'll likely already have on hand:

Pan (preferably non-stick): For frying the tofu.
Microwave: For quickly heating oil to make the spring onion oil.

Storage

It's generally best to store the cooked tofu and rice separately to prevent the rice from drying out.

Marinated Tofu:

In the Marinade: The tofu can stay safely marinated in the refrigerator for up to 24 hours. However, the longer it marinates, the stronger the flavors will be.
Cooked Tofu: Leftover cooked tofu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. When reheating, be mindful of the tofu texture. Overheating can make it rubbery.

Broken Rice:

Cooked Rice: Cooked broken rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water or broth to prevent drying out.

Others:

Scallion Oil: This is best made fresh for the most flavor. However, leftover oil can be stored in an airtight container in the refrigerator for up to 1 week.
Fish Sauce Dipping Sauce: Store leftover dipping sauce in an airtight container in the refrigerator for up to 3 days.
Optional Toppings: Fresh toppings like cucumber slices and pickled carrots should be stored in the refrigerator according to their individual storage recommendations.

Top Tip

For firmer tofu with a better texture, press out any excess moisture before marinating. You can use a tofu press or simply place the tofu between two cutting boards with weights on top.
Don't be tempted to flip the tofu too early. Let it cook undisturbed for a few minutes to develop a nice char.
Feel free to adjust the amount of sriracha, sugar, and other seasonings to your preference.
While the spring onion oil can be stored for a short time, it's best made fresh for the most vibrant flavor.

FAQ

What is broken rice?

Broken rice refers to pieces of rice kernels that have been broken during the milling process. This can happen in the field, during drying, transport, or milling itself. Broken rice is perfectly edible and nutritious, just like whole rice kernels. It may even cook faster and absorb flavors more readily due to its increased surface area.

What if I don't have broken rice?

No problem! You can use regular cooked white rice, brown rice, quinoa, or another whole grain of your choice.

Is this dish gluten-free?

The recipe itself is gluten-free, but be sure to check the ingredients label of your store-bought fish sauce and soy sauce as some brands may contain wheat. If you have celiac disease, you may want to use tamari instead of soy sauce, as tamari is naturally gluten-free.