Skip to main content

Tofu coconut and vegetable laksa

Skip to IngredientsSkip to Method

Made with tofu and coconut, this vegetable laksa recipe is a flavour explosion. Warm up from the inside out with this delicious noodle laksa, it makes for a tasty meat-free meal!

  • Serves4
  • Cook time20 minutes
  • Prep time5 minutes
Tofu, coconut and vegetable laksa


  • 1/3 cup (25g) shredded coconut
  • 200g Coles Nature’s Kitchen Firm Tofu, drained, cut into 2cm pieces
  • 1/2 cup (150g) laksa paste
  • 400ml can light coconut milk
  • 3 lime leaves
  • 300g gold sweet potato, peeled, halved lengthways, cut into 1cm-thick slices
  • 1 red capsicum, seeded, chopped
  • 200g broccoli, cut into florets
  • 440g pkt rice noodles
  • 1 bunch baby bok choy, chopped
  • 1/3 cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large saucepan over medium heat. Add coconut and cook, stirring, for 1 min or until toasted. Transfer to a bowl. Spray pan with olive oil spray. Add tofu and cook, turning, for 2 mins or until golden. Transfer to a plate.
  2. Step 2

    Add the laksa paste to the pan. Cook, stirring, for 30 secs or until aromatic. Stir in coconut milk, lime leaves and 1 ½ cups (375ml) water. Bring to a simmer. Add sweet potato. Cook, partially covered, for 5 mins. Add capsicum and broccoli. Cook, uncovered, for 2 mins.

  3. Step 3

    Add noodles to pan. Cook for 2 mins or until the vegetables and noodles are tender. Add the bok choy and cook for 1 min or until bok choy wilts. Season.
  4. Step 4

    Use tongs to transfer noodles and vegetables to serving bowls. Add the tofu and ladle over the laksa soup. Sprinkle with the toasted coconut and coriander to serve.

Recipe tip

Serve with lime wedges.