Exquisite Vegan Malaysian Brunch: Coconut Laksa Noodle Bowl with Tofu Scramble & Fresh Avocado

Allergens

Soy (in tofu)

Ingredients

• 12 oz rice noodles
• 3 cups coconut milk
• 4 cups vegetable broth
• 1 cup red curry paste
• 8 oz firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 avocados, sliced
• 1/2 cup fresh basil leaves
• 1/2 cup roasted peanuts, chopped
• Salt and pepper, to taste

Instructions

1. In a large pot, combine coconut milk, vegetable broth, and red curry paste. Bring the mixture to a simmer over medium heat, stirring occasionally.
2. Cook the rice noodles according to package instructions until al dente. Drain and set aside.
3. In a separate pan, cook the cubed tofu with soy sauce and lime juice until golden brown and slightly crispy. Season with salt and pepper.
4. To assemble the dish, divide the cooked rice noodles among four bowls. Pour the simmering coconut curry mixture over the noodles, ensuring an even distribution of flavor.
5. Top each bowl with tofu scramble, avocado slices, fresh basil leaves, and roasted peanuts.
6. Serve immediately and enjoy the sensory experience!

Chef’s Insight

To enhance the aroma of this dish, add a pinch of ground cumin or coriander to the red curry paste.

Notes

This recipe is perfect for a vegan brunch or dinner, and can be easily adapted to accommodate different dietary preferences.