Raspberry Tofu Pudding

Love the gorgeous pink from the raspberries and of course, it tastes

great too! And don't worry, you can't taste the tofu.

Ingredients
serves 2

• 2 cups of frozen raspberries (save a few for garnish)
• 250-300 grams (about 1 cup) of silken tofu
• 1 tsp vanilla extract
• 1-2 tbsp honey, maple syrup or rice syrup

Throw everything into a food processor or Vitamix (means you won't get any seeds from the berries) and whizz until smooth. Serve up in a fancy glass and top with raspberries and chunks of chocolate. Yum <3

Thai Tofu Laksa

Don't let the list of ingredients put you off, most of them are for the Laksa paste which all go into a food processor. 

Ingredients
serves 4
takes 45 mins



Laska paste:

• 2 cloves garlic, peeled
• large knob of ginger, peeled and roughly chopped
• 1 fresh turmeric piece, peeled and roughly chopped or 1 tsp turmeric powder
• 1 fresh chilli or pinch of chilli flakes
• 2 spring onions, trimmed
• 1 heaped tsp peanut butter
• 4 dried kaffir lime leaves
• small bunch of coriander (reserve leaves, chop up stalks roughly) or Thai Basil
• 1 tbsp sesame oil
• 1 tbsp tamari sauce
• 1 tbsp fish sauce

• 2 tbsp miso paste (I use Urban Hippy)
• 1 squash or small pumpkin, peeled and chopped into 10cm cubes
• 300 g medium rice noodles
• Large block of soft organic tofu, cubed
• bunch of broccolini, trimmed and sliced
• 400g tin of coconut milk
• 3 limes or lemons

Method

1. To make the paste, place all the Laksa ingredient into a food processor or high powered blender (I used a Vitamix) and blitz to a paste.
2. Place miso paste into large stock pot with 2 litres of water and bring to boil.
3. Add Laksa paste, mix to combine then add squash. Boil for around 2 minutes before adding in the noodles.
4. Two minutes before the noodles are done, add in broccolini and tofu and cook until just tender. Add in coconut milk then remove from heat.
5. Season with tamari sauce and lime juice.
6. Serve with chopped coriander leaves, slices of fresh chilli and lime. Enjoy!

Tofu and Pumpkin Laksa

Love, love, love this quick laksa from Donna Hay. It's worth splashing out on a good quality laksa paste.

serves 4
takes 20 minutes

Ingredients

• 1 tablespoon vegetable oil
• ⅔ cup (185g) store-bought laksa paste
• 2 cups (500ml) chicken stock 
• 2 x 400ml cans coconut milk 
• 2 tablespoons fish sauce 
• 800g pumpkin, peeled and sliced 
• 400g broccolini, trimmed and chopped 
• 250g dried vermicelli noodles, cooked 
• 300g silken tofu, sliced 
• 4 spring onions, thinly sliced 
• 1 cup fresh coriander (cilantro) leaves, roughly chopped 
• 1-2 long red chillies, finely sliced (take seeds out for less heat)

Method

1. Heat the oil in a large saucepan over high heat. 
   
2. Add the laksa paste and cook for 1 minute. 
3. Add the stock, coconut milk and fish sauce and bring to the boil. 
4. Add the pumpkin and cook for 12 minutes or until tender. 
5. Add the broccolini and cook for a further 2 minutes or until tender. 
6. Divide the noodles between bowls and spoon over the soup. 
7. Top with the tofu, green onion, coriander and chilli to serve. Enjoy!