What I Eat in a Day #72 Vegan Laksa Recipe | JessBeautician AD

Toast some coriander seeds and cumin seeds in a pan and set aside.

Slice a shallot and fry it in coconut oil until crispy, then set aside.

Grind the toasted coriander and cumin seeds into a powder.

In the same pan, add coconut oil and the ground spices, then add coconut milk and stir to combine.

Add in the tofu and let it simmer for a few minutes.

Prepare the noodles according to package instructions and set aside.

Chop broccoli florets, carrot, snow peas, and mushrooms into bite-sized pieces.

Add the chopped vegetables to the simmering broth and cook until tender.

Serve the laksa in a bowl with the cooked noodles and top with crispy shallots.

Equipment Needed

Dietary

Allergens