Tofu & Vegetable Laksa with Rice Noodles
Tofu and vegetables in a light coconut-laksa broth with rice noodles — plant-based, gluten-free, and warming.
Firm tofu and vegetables in a light coconut-laksa broth with rice noodles is a plant-based, gluten-free 542-kcal dinner with ~380 mg of calcium from the tofu alone.
Watch the 26-second version
Around three hundred and eighty milligrams of calcium in a bowl of laksa, and no dairy in it.
Transcript & sources → All videosMr. Age is AgeGen's editorial character. Facts come from the protocol above.
Ingredients (1 serving)
- Firm tofu — 160 g
- Rice noodles — 70 g dry
- Coconut milk, light — 120 ml
- Pak choi — 100 g
- Laksa paste — 20 g
Macros per serving
- Calories: 542 kcal
- Protein: 24 g
- Fat: 22 g
- Carbs: 62 g
- Fiber: 8 g
Key micronutrients
- Calcium — ~380 mg
- Iron — ~4 mg
- Vitamin A — ~350 µg RAE
Why it earns a spot in the rotation
- ~380 mg of calcium from calcium-set tofu — a dairy-free source most plant-based dinners in this rotation do not match.
- ~4 mg of iron and 24 g of protein together, both from tofu, in a fully plant-based dish.
- ~350 µg RAE of vitamin A from the pak choi, on top of the calcium and iron.
- Gluten-free by construction (rice noodles, not wheat) and warming enough to work as a cold-weather dinner.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
