Beauty & Skincare

Spicy Tofu Noodle Soup

Veganuary is here! So, chances are you’re looking for new vegan recipes. While I’m not vegan, many of my meals and snacks are vegan-friendly, and if you’ve read my book, “Eating Beautifully,” you know it’s full of plant-based recipe ideas. I love hot and spicy soups this time of year, and this Spicy Tofu Noodle Soup is one of my favorites. This is also a great skin-boosting recipe.

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Vegan Recipe: Spicy Tofu Noodles

Serves 2
610 calories per serving

raw material
400g udon noodles
400ml can coconut milk
250ml vegetable stock
1 teaspoon coconut oil
20 oyster mushrooms, thinly sliced
8 peas, halved
150g fresh tofu, cut into 2.5cm squares, drained with kitchen paper
spice paste
2 cm chunks of fresh ginger, peeled and grated
2 lemongrass stalks (outer leaves removed), chopped
2 fresh red peppers, seeded and chopped, plus extra for garnish
3 green onions, chopped
1 clove garlic, minced
1 teaspoon turmeric powder
pinch of sea salt
1 tablespoon coconut oil
decorate
fresh coriander leaves
chopped raw peanuts
bean sprouts
lime wedge

I love adding cubes of tofu to noodle soups like this: the gluten-free noodles and protein last a long time and make me feel full, while the soup itself is full of wonderful flavors from chili, turmeric, and lemongrass. This is a recipe that provides a wonderfully warm, nutritious meal during the cold winter months – a great option for vegetarians while also promoting beautiful skin.

  1. Place all ingredients for the spice paste in a food processor and pulse to a pulp.
  2. Cook udon noodles in a pot of boiling water according to package directions, then set aside to drain.
  3. Place the frying pan over medium heat, add the spice paste and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to a boil. Reduce heat and cook for 5 minutes.
  4. Heat coconut oil in another skillet over medium heat. Add the oyster mushrooms and fry over medium heat for 3 minutes or until soft.
  5. Add mushrooms to sauce in first skillet. Add the peas, tofu and drained udon noodles to the sauce and stir to combine.
  6. To serve, spoon into bowls and garnish with fresh cilantro leaves, chopped peanuts, bean sprouts, lime wedges and chili pepper, if desired.

You can also find two vegetarian-friendly breakfast recipes here

Buy and eat beautiful

Read next: Veganuary: Beauty Brands | Vegan cosmetics I love

©Wendy Rowe. all rights reserved.

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