Pumpkin & Tofu Laksa

Aside from its lovely hue, turmeric is known for its anti-inflammatory qualities. Its delicate flavour lends itself perfectly to a tasty tofu laksa.

Serves 4 

1 tbsp coconut oil

1 small brown onion, peeled and thinly sliced

1 litre organic vegetable stock

1 tsp turmeric powder or 1 tbsp finely grated turmeric root

3cm piece of ginger root, peeled and thinly sliced

1 red chilli, chopped (optional), plus extra for garnish

1 small bunch of coriander 
1 tbsp tamari soy sauce

1 tsp palm sugar, finely grated

1 lime, juice only, plus extra wedges to serve

2 cups pumpkin, cut into 2cm cubes

300g firm tofu

400ml coconut milk

200g mung bean noodles or rice noodles

1 cup bean sprouts

1. Heat oil in a large saucepan over moderate heat. Add onion and saute until translucent, for about 5 minutes.
2. Add stock, turmeric, sliced ginger, chilli, finely chopped coriander roots and stalks (reserve leaves for garnish), tamari, palm sugar and lime juice. Bring to a boil and add pumpkin. Simmer for 10 minutes until pumpkin is soft.
3. Add tofu, coconut milk and noodles, bring to a simmer and continue to cook for a further 5 minutes until noodles are cooked. Don’t overcook the noodles or they will fall apart.
4. Taste test, and add extra tamari, lime juice and/or palm sugar if needed.
5. Spoon into bowls, top with bean sprouts and garnish with coriander leaves and sliced chillies. Serve with lime wedges.
6. mung beans are higher in protein than rice noodles if you’re feeling like adding extra protein to your diet
7. Enjoy Xx