Vegan curry laksa with tofu
A creamy, spicy coconut laksa with golden tofu, green beans and rice noodles, completely plant based.
- Time40 min
- LevelEasy
- Costabout £2.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blitz the chillies, shallots, garlic, lemongrass, ginger, turmeric and ground coriander with 3 tablespoons of water to a paste.
- 2
Heat half the oil in a frying pan and fry the tofu for 8 minutes, turning, until golden on all sides. Set aside.
8 min - 3
Heat the rest of the oil in a large pan and fry the paste for 5 minutes until deep orange and fragrant.
5 min - 4
Add the coconut milk, stock and tamari. Bring to a simmer and cook for 10 minutes. Add the green beans for the last 4 minutes.
10 min - 5
Soak the noodles in boiling water for 5 minutes, drain and divide between four bowls with the beansprouts.
5 min - 6
Stir the lime juice into the soup, ladle it over the noodles and top with the tofu and fresh coriander. Serve with lime wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.