This flavoursome vegan laksa has the goodness of 5 veg, with a spice kick to boot! Our Australia’s Own Organic Coconut Milk balances the spice with a delicious coconutty creaminess.

To save time during the week, pre-cut the veggies, pre-cook the tofu and store. Then on the night of, simply follow the other instructions for a quick, nutritious dinner!

Pumpkin & Tofu Laksa

Serves: 4

Prep time: 20 minutes

Cook time: 15 minutes


  • 2 tbsp vegetable or peanut oil
  • 230g jar laksa paste
  • 1 tbsp grated ginger
  • 1 litre Australia’s Own Coconut Milk
  • 2 cups vegetable stock
  • 500g peeled pumpkin, cut into wedges
  • 375g rice stick noodles
  • 300g firm tofu, cut into 5mm slices
  • 200g snow peas, ends trimmed, sliced lengthways
  • 2 limes, plus extra wedges, to serve
  • 1 bunch coriander, leaves picked
  • 2 green onions, trimmed, thinly shredded
  • 1 long red chilli, sliced (or more, depending on your personal preference)


  • Heat 1 tbsp of the oil in a large saucepan over medium heat. Add laksa paste and ginger and cook, stirring for 2 minutes, until fragrant. Add the coconut milk and the stock and bring to the boil.
  • Add the pumpkin, reduce heat and simmer for 8-10 minutes or until pumpkin is just tender.
  • Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and set aside to soak for 10 minutes or until tender. Drain and rinse under cold water, drain again. Set aside.
  • Heat remaining oil in a non-stick frying pan over high heat. Cook tofu for 2 minutes each side until golden.
  • Add the snow peas and juice of 2 limes to the laksa. Return to the boil.
  • Divide noodles between serving bowls. Ladle over pumpkin laksa. Top with tofu, coriander, green onion and red chilli. Serve with extra lime wedges.