Vegan laksa with tofu, and carrot noodles

Author: HFG staff

Photographer: HFG staff

This vegan laksa is low-carb and a healthy take on Malaysian comfort food.

Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

2 lemongrass stalks
600g firm tofu
8cm fresh ginger, grated
bunch broccolini, ends and thicker stems trimmed and halved
2 teaspoon tamarind paste (check it’s vegan)
1¾ cups reduced-fat coconut milk
600g carrots, peeled into long, thin ‘noodles’ using a vegetable peeler or spiralizer
2 tablespoons flaked almonds and 2 red chillies, deseeded and finely chopped, to serve
4 teaspoons olive oil
2–4 cloves garlic, crushed
2 very low-salt vegan vegetable stock cubes, dissolved in 1¾ cups boiling water (see tip)

Instructions

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1 Trim the lemongrass stalks, discarding the outer layer, and chop finely. Drain and rinse the tofu, pat dry with kitchen paper and cut into 2cm cubes.

2 Heat 2 teaspoons oil in a large non-stick frying pan over a medium heat, add the tofu and fry for 10 min, turning occasionally. Season with ground black pepper.

3 Meanwhile, put the remaining oil in a large pan set over a medium heat. Add the lemongrass, ginger and garlic and stir-fry for 2 min, then add the broccoli and stir-fry for a further 3 min. Add the tamarind paste, coconut milk, stock and carrot noodles. Bring to a simmer, cook for 5 min, then add the tofu cubes.

4 Spoon the laksa into 4 bowls. Scatter over the almonds and chillies to serve.

Variations

Make it gluten free: Check stock cubes are gluten free

Nutrition Info (per serve)

Calories 477 cal

Kilojoules 1996 kJ

Protein 18 g

Total fat 32 g

Saturated fat 16 g

Carbohydrates 22 g

Sugar 17 g

Dietary fibre 10 g

Sodium 0.4 mg

Calcium 180 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.