Vegan Singapore Noodles
with Scrambled Tofu
Instructions
1 Prep
Peel and finely slice the onion. Peel and grate the garlic and ginger. Finely slice the pepper. Peel and slice the carrot into thin matchsticks. Slice the chilli into rings. Boil the measured water and dissolve the stock cube in it.
2 Fry tofu
Add the tofu, nutritional yeast, black salt and garlic powder to a bowl. Mash with a fork, leaving some bits chunky. Mix well. Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 5 min until starting to crisp. Transfer the tofu to a plate and keep warm.
3 Stir-fry
Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the carrot, pepper and onion and stir fry for 2-3 min. Transfer the vegetables to the plate with the tofu.
4 Soak
Meanwhile, boil a kettle. Add the vermicelli to a pot or bowl and pour the boiling water over the noodles. Stir once, then cover with a lid or cling film. Leave to soften for 2 min. Drain once tender.
5 Toss
Return the pan to a high heat with a drizzle of vegetable oil. Add the curry powder, turmeric, ginger and garlic and cook for 1 min. Add the drained vermicelli, pepper, carrot, onion, tofu, peas, vegetable stock and soy sauce and cook for a final 2 min. Give everything a good toss.
6 Serve
Divide the noodles among bowls and garnish with the sliced chilli (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.
These curried noodles are traditionally made with scrambled eggs; to keep things vegan, you'll be scrambling tofu instead.
Cooking Time: 30 min
Cals 461 · Prot 23 · Carbs 75 · Fat 8
Dairy-Free
Ingredients
Noodles
Scrambled tofu
These curried noodles are traditionally made with scrambled eggs; to keep things vegan, you'll be scrambling tofu instead.
Cooking Time: 30 min
Cals 461 · Prot 23 · Carbs 75 · Fat 8
Dairy-Free
Instructions
1 Prep
Peel and finely slice the onion. Peel and grate the garlic and ginger. Finely slice the pepper. Peel and slice the carrot into thin matchsticks. Slice the chilli into rings. Boil the measured water and dissolve the stock cube in it.
2 Fry tofu
Add the tofu, nutritional yeast, black salt and garlic powder to a bowl. Mash with a fork, leaving some bits chunky. Mix well. Heat a large pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the tofu mix and cook for 5 min until starting to crisp. Transfer the tofu to a plate and keep warm.
3 Stir-fry
Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the carrot, pepper and onion and stir fry for 2-3 min. Transfer the vegetables to the plate with the tofu.
4 Soak
Meanwhile, boil a kettle. Add the vermicelli to a pot or bowl and pour the boiling water over the noodles. Stir once, then cover with a lid or cling film. Leave to soften for 2 min. Drain once tender.
5 Toss
Return the pan to a high heat with a drizzle of vegetable oil. Add the curry powder, turmeric, ginger and garlic and cook for 1 min. Add the drained vermicelli, pepper, carrot, onion, tofu, peas, vegetable stock and soy sauce and cook for a final 2 min. Give everything a good toss.
6 Serve
Divide the noodles among bowls and garnish with the sliced chilli (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli!
Pro tip
Don't overcrowd your pan! Otherwise you'll end up stewing, not frying your vegetables.
Ingredients
Noodles
Scrambled tofu
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