Vegan Laksa
A fragrant, coconut-rich vegan laksa loaded with rice noodles, tofu and soy protein in a spiced Asian broth. It comes together in about an hour for a warming, deeply flavorful bowl.
Ingredients
For the vegan "meat":
- 1 tablespoon Chinese spice mix
- 100 g textured soy protein
Laksa soup:
- 4-6 cups vegetable stock or water
- 1 ½ tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ginger crushed
- 1 lemongrass white part only, chopped
- 1 chili pepper chopped
- ½ cup laksa paste use a vegan or vegetarian laksa paste
- 1 can coconut milk
- 2 teaspoons tamari
- ½ cup tofu crumbled
- 300 g rice noodles
- 80 g pea sprouts
Toppings:
- ½ cup fresh coriander
- 1 lime sliced
- 1 chili sliced
Instructions
- In a small saucepan, combine hot water and the Chinese spice mix, then heat until it boils. Add the textured soy protein and let it simmer in this spiced broth for 10-15 minutes. Remove the soy protein, drain the excess liquid on paper towels, and cut it into strips. Set aside.
- In a pot over low heat, heat the oil. Once hot, add the garlic and ginger and sauté for 20 seconds. Add the lemongrass and chili pepper and continue to cook, stirring, for another minute. Stir in the laksa paste and cook for an additional 2 minutes.
- Pour in the vegetable stock, coconut milk, and tamari. Cover with a lid and let it simmer over low heat for 10 minutes.
- Add the crumbled tofu and the soy strips, and mix well.
- Cook the rice noodles separately, drain, and set aside.
- To serve, distribute the cooked noodles among 4-6 bowls, then ladle the soup, tofu, and soy strips over the noodles. Add the pea sprouts and garnish with fresh coriander, lime, and chili. Enjoy!
Notes
Store the broth and noodles separately in the fridge for up to 3 days so the noodles don't turn mushy, then reheat gently and combine when serving. Check that your laksa paste is vegan, as many jarred versions contain shrimp paste.