Vegan Singapore Noodles

with Scrambled Tofu

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Instructions

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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. 

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2 Fry tofu

Add the tofunutritional yeastblack 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.

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3 Stir-fry

Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the carrotpepper and onion and stir fry for 2-3 min. Transfer the vegetables to the plate with the tofu.

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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.

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5 Toss

Return the pan to a high heat with a drizzle of vegetable oil. Add the curry powderturmericginger and garlic and cook for 1 min. Add the drained vermicellipeppercarrotoniontofupeasvegetable stock and soy sauce and cook for a final 2 min. Give everything a good toss. 

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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

Number of people

Noodles

Rice vermicelli 100 Grams
White onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Red pepper 1 Piece
Carrot 1 Piece
Small green chilli 1 Piece
Water 150 ML
Vegetable stock cube 0.5 Pieces
Vegetable oil 2 Tbsp
Curry powder 4 Grams
Turmeric powder 2 Grams
Green peas 100 Grams
Soy sauce 30 ML

Scrambled tofu

Firm tofu 500 Grams
Nutritional yeast 4 Grams
Black salt 2 Grams
Garlic powder 2 Grams
Vegetable oil 2 Tbsp

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

photo

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. 

photo

2 Fry tofu

Add the tofunutritional yeastblack 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.

photo

3 Stir-fry

Return the pan to a high heat with a drizzle of vegetable oil. Once hot, add the carrotpepper and onion and stir fry for 2-3 min. Transfer the vegetables to the plate with the tofu.

photo

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.

photo

5 Toss

Return the pan to a high heat with a drizzle of vegetable oil. Add the curry powderturmericginger and garlic and cook for 1 min. Add the drained vermicellipeppercarrotoniontofupeasvegetable stock and soy sauce and cook for a final 2 min. Give everything a good toss. 

photo

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

Number of people

Noodles

Rice vermicelli 100 Grams
White onion 1 Piece
Garlic cloves 3 Pieces
Ginger 30 Grams
Red pepper 1 Piece
Carrot 1 Piece
Small green chilli 1 Piece
Water 150 ML
Vegetable stock cube 0.5 Pieces
Vegetable oil 2 Tbsp
Curry powder 4 Grams
Turmeric powder 2 Grams
Green peas 100 Grams
Soy sauce 30 ML

Scrambled tofu

Firm tofu 500 Grams
Nutritional yeast 4 Grams
Black salt 2 Grams
Garlic powder 2 Grams
Vegetable oil 2 Tbsp
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