Vegetarian Laksa

Dive into the vibrant flavors of Southeast Asia with this comforting and hearty Vegetarian Laksa recipe. This plant-based twist on the classic dish combines silky rice noodles, creamy coconut milk, and protein-packed tofu in a fragrant broth infused with bold laksa paste. Fresh vegetables like julienned carrots, red bell peppers, and wilted spinach add texture and color, while a splash of lime juice and soy sauce elevates the flavor profile. Topped with crunchy bean sprouts and fresh cilantro, this vegan laksa is as nutritious as it is satisfying. Quick and easy to prepare in just 40 minutes, it’s the perfect one-pot meal for busy weeknights or to impress at your next dinner gathering. Serve it piping hot with a side of lime wedges for that extra citrusy kick!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 400 ml Coconut milk
• 500 ml Vegetable broth
• 300 grams Medium-firm tofu, cubed
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 100 grams Spinach leaves
• 3 tablespoons Laksa paste
• 2 tablespoons Lime juice
• 2 tablespoons Soy sauce
• 100 grams Bean sprouts
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Sugar
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable oil

Directions

Step 1

Start by preparing the rice noodles according to the package instructions. Drain and set aside.

Step 2

Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant.

Step 3

Add the cubed tofu to the pot, stirring gently to coat it with the laksa paste.

Step 4

Pour in the vegetable broth and bring the pot to a simmer. Let it cook for about 5 minutes.

Step 5

Add the coconut milk, soy sauce, lime juice, and sugar. Stir to combine the ingredients well.

Step 6

Add the carrot and red bell pepper slices to the pot. Allow them to simmer until the vegetables are tender, about 5 minutes.

Step 7

Stir in the spinach leaves and cook for another 2 minutes until they wilt.

Step 8

Season the soup with salt and adjust the seasoning as needed to taste.

Step 9

Divide the cooked rice noodles among four bowls.

Step 10

Ladle the hot soup over the noodles, making sure to evenly distribute the vegetables and tofu.

Step 11

Top each bowl with bean sprouts and freshly chopped cilantro.

Step 12

Serve hot with additional lime wedges on the side if desired.

Nutrition Facts

Serving size	(1946.9g)

Amount per serving	% Daily Value*
Calories	1350.5

Total Fat 48.6g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 10.1g
Cholesterol 0mg	0%
Sodium 4939.9mg	0%
Total Carbohydrate 169.1g	0%
Dietary Fiber 19.3g	0%
Total Sugars 57.8g
Protein 72.6g	0%

Vitamin D 0IU	0%
Calcium 1337.6mg	0%
Iron 24.6mg	0%
Potassium 3479.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 20.7%

Carbs: 48.2%