Veganuary Diary – Day 18

Ingredients

  • Your choice of veg! I used Broccoli, Red Pepper, Spinach, Baby Corn and Sugar Snap Peas!
  • 2 Garlic Cloves
  • 1 stick of Lemongrass
  • 500ml of Veg stock
  • 1 block of extra firm Tofu
  • 2 table spoons of Sweet Chilli Sauce

...

  • 100g Rice Noodles
  • 2 Limes
  • Handful of Coriander
  • 1 can of Coconut milk
  • 5 Spring onions & Fresh Chilli to garnish
  • Tablespoon of Cornflour

Last night I decided to make one of my favourite dishes- Veganised! I’ve always been a massive fan of Tom Yum soup- but alas I couldn’t find a vegan Tom Yum paste so I decided to improvise! I am delighted to report that the result was delicious and an all round winner in my house!

I thought I’d share the recipe with you guys!

Know any delicious vegan thai pastes? Tell us! @pulsinhq #pulsinveganuary

Missed day 17 of my Veganuary blog? Find it here: Veganuary Diary – Day 17

Instructions

  1. Chop up the Tofu into bitesize pieces and then put it between a couple of tea towels and pop some heavy books on it... leave to press for 15 minutes
  2. Meanwhile, chop all the veg, ginger, garlic and lemongrass.
  3. Chuck in a large stock pot with a bit of oil and fry till the veg starts to soften!
  4. Combine cornflour, sweet chilli sauce and a table spoon of water in a bowl add in the tofu and stir.
  5. Pop on a baking tray and bake for 15 mins
  6. Add in the curry paste to the veg and combine for a couple of minutes
  7. Add in the coconut milk and veg stock!
  8. Squeeze in the juice of one lime
  9. Add the rice noodles and coriander
  10. Once the noodles are soft add in the oven baked tofu.
  11. Pour into bowls and top with chopped fresh chilli and spring onions, squeeze the other lime on top of each dish!