Vegan recipe

Vegan Tofu Laksa with Butternut Squash noodles

Prep 15 mins
Cook 10 mins
Serves 6

Fresh and flavourful, this take on a spicy Indonesian and Malaysian soup is vegan and made with butternut squash noodles instead of rice noodles. It’s the perfect recipe if you’re looking for something healthy yet warm and filling in the new year.

Marinated Tofu Pieces Find out more


1 pack of Cauldron Marinated Tofu
4 spring onions, chopped
1 fresh red chilli, quartered
3 garlic cloves
1 tbsp freshly grated root ginger
1 tbsp ground turmeric
1 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
400 ml coconut milk
1l vegetable stock
½ butternut squash, spiralised
100 g bean sprouts
100 g mange tout peas, trimmed
100 g baby corn

For serving:
Fresh mint leaves
Fresh coriander leaves
4 lime wedges
2 tbsp peanuts, roughly chopped
2 tbsp Sriracha hot sauce


  1. To make the laksa paste, put the spring onions, chilli, garlic, ginger, turmeric, peanut butter, soy sauce and sesame oil in a small food processor or blender until smooth.
  2. Heat the vegetable oil over a medium heat in a large pan or wok. Cook the laska paste for 2 minutes or until fragrant. Stir in the coconut milk and vegetable stock, then bring to a simmer.
  3. Stir in the butternut squash noodles and Cauldron Marinated Tofu. Reduce the heat to medium and cook for 3 to 5 minutes or until the squash noodles are tender and the tofu is heated through.
  4. Stir in the bean sprouts, mange tout peas and baby corn. Cook for 2 to 3 minutes or until vegetables are just tender.
  5. Divide among 4 bowls. Top with mint, coriander and peanuts, drizzle with Sriracha sauce and serve with lime wedges.

Chef's tip

Spiralised butternut squash can be found in the produce aisle in most grocery stores. Substitute with courgette noodles if desired.