Vegan Laksa

Ingredients

• 2 cans coconut coconut milk (full-fat for creaminess)
• 4 cups vegetable broth (use low-sodium if preferred)
• 8 oz rice noodles (or any noodles you have on hand)
• 3 tbsp red curry paste (check for vegan certification)
• 14 oz tofu (firm, cut into cubes)
• 2 cups spinach (fresh or frozen)
• 1 cup bean sprouts (for garnish)
• 1 whole lime (juiced, for flavor)
• 1/4 cup fresh cilantro (chopped, for garnish)
• 2 stalks green onion (sliced, for garnish)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (for sautéing tofu)
• 1 tsp sugar (to balance flavors, optional)

Instructions

1. 1

   Start by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.

2. 2

   In a large pot, heat the sesame oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes.

3. 3

   Once the tofu is crispy, add the red curry paste to the pot. Stir it in with the tofu for about 1-2 minutes until fragrant.

4. 4

   Pour in the vegetable broth and coconut coconut milk, then bring the mixture to a gentle simmer.

5. 5

   Add the soy sauce and sugar (if using), then stir in the spinach. Let it cook for another 5 minutes until the spinach is wilted.

6. 6

   Taste and adjust the flavors as needed—maybe a bit more curry paste or lime juice if you want it spicier!

7. 7

   To serve, place a portion of the cooked noodles in each bowl and ladle the laksa broth and tofu over the top.

8. 8

   Garnish with bean sprouts, chopped cilantro, sliced green onions, and a squeeze of fresh lime juice.