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Vegan laksa with Malaysian tofu and carrot noodles

This vegan laksa is a superb low-carb supper, brought to you by Mindful Chef. A healthy take on Malaysian comfort food, it'll be an instant vegan favourite.

Serves 4

Prep Time 15 min

Cooking Time 10 min


  • 2 lemongrass stalks
  • 600g firm tofu
  • 8cm fresh ginger, grated
  • 240g purple sprouting broccoli, ends and thicker stems trimmed and halved
  • 2tsp tamarind paste
  • 400ml reduced-fat coconut milk
  • 600g carrots, peeled into long, thin ‘noodles’ using a vegetable peeler or spiralizer
  • 20g flaked almonds and 2 red chillies, deseeded and finely chopped, to serve

Make sure you have:

  • 4tsp olive oil
  • 2–4 garlic cloves, crushed
  • 2 very low salt vegetable stock cubes, dissolved in 400ml boiling water (see tip)


    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 2tsp 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.

TIP Use gluten-free and vegan stock cubes if cooking for a special diet.

This dish is part of the Mindful Chef recipe box scheme, which offers healthy recipes like this in its weekly home- delivered boxes.

Nutrition per serving

Read more on how we calculate nutrition.
477 18g 32g 16g 10g 17g 0.4g 180mg 22g 4.1mg

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