This Spicy Tofu Laksa is a winter meal that will warm your belly. It contains a number of medicinal spices that are full of antioxidants and anti-inflammatories, such as turmeric, ginger, cumin, and coriander. Tamari marinated tofu provides the protein in this dish, but this can be exchanged for a plant-based protein of your choice. Adding in additional vegetables according to seasonal availability is a great way to bulk up an already wholesome and delicious dinner.
Coconut Oil, 2 tbsp
Cumin Seeds, 1 tsp
Mustard Seeds, 1 tsp
Fresh Ginger, 1 tbsp (grated)
Shallots, 4 pcs. (finely chopped)
Fresh Turmeric, 1/2 tbsp (grated, or 1 tsp Turmeric Powder)
Red Chili, 1 (chopped)
Ground Coriander, 1 tsp
Zucchini, 1 large (julienned)
Coconut Milk, 3 cups
Filtered Water, 1 cup
Fresh Coriander, 1 small bunch (chopped, reserve some for garnish)
Rice Noodles, 200 g
Coconut Oil, 1 tsp
Fresh GInger, 1 tbsp (grated)
Tamari, 1 tbsp
Organic Tofu, 200 g (cubed)
Sesame Seeds, 2 tbsp
Melt coconut oil in heavy based, deep saucepan.
Add cumin and mustard seeds, cook a few minutes (seeds will begin to pop).
Then add ginger, shallots, turmeric, chilli and ground coriander. Cook for approximately 5 minutes, stirring regularly.
Add zucchini, toss in spice mix and cook a further 5 minutes.
Add coconut milk and filtered water. Reduce heat and cook for a further 10 minutes, adding in fresh coriander in the last two minutes.
Whilst laksa is simmering, cook noodles according to manufacturers instructions and prepare tofu.
To prepare tofu, place coconut oil, ginger and tamari in heavy based frypan and gently heat.
Toss tofu in sesame seeds and then lightly pan fry in tamari mix, a few minutes each side.
Place noodles in your favorite Coconut Bowls and top with laksa soup and tofu.
This recipe was created for us by Healthy Luxe, a blog established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, wellness and food.