Pumpkin, tofu, bean sprout Laksa

Ingredients: (4 serves)

1 tbsp coconut oil

1 - 2 tbsp Gewurzhaus Laksa Lemak blend

1 asian shallot (thinly sliced)

650ml vegetable stock

350ml coconut cream

200g firm tofu (patted dry with paper towel)

250 - 300g diced pumpkin

200g broccoli florets (trimmed to eating size)

half pack brown rice vermicelli noodles

cherry tomatoes

handful fresh bean sprouts

garnish with torn lemon/thai basil, coriander and lightly toasted crushed peanuts

Have all ingredients prepared and laid out ready to piece together.

Lightly toast spice mix in the coconut oil for a minute or so, before adding the sliced shallot. Fry for about a minute or until the shallot is translucent, before adding the stock and coconut cream. Bring to the boil and simmer.

Add the pumpkin and broccoli and simmer a further 5 minutes. Next add the tofu, continuing to simmer until the pumpkin is cooked enough to allow a fork to break through. Next add the vermicelli noodle and simmer a further few minutes or until they’re just soft.

Serve with a sprinkle of fresh bean sprouts, quartered cherry tomatoes, lemon basil, coriander and toasted crushed peanuts.

Satisfying, light, but hearty meal.

Enjoy. Shaz x