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For the broth:

2 tbsp coconut oil

750ml vegetable stock

400ml coconut milk

25g nutritional yeast

1 tbsp tamari or soy sauce

1 tbsp lime juice

1 tsp honey

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For the protein:

600g tofu or tempeh

1 tbsp neutral oil

1.5 tsp ground turmeric

1.5 tsp soy sauce

Salt & pepper

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For the noodles and protein

525g konjac noodles

200g frozen vegetables

1 cup of snap peas, strings removed

1 bok choy, stems diced and keep leaves whole + separated

1 red capsicum, sliced thinly

Pinch gochugaru or chilli flakes

3 Spring onions, remainder chopped and frozen

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For the thai yellow curry paste:

2 tbsp coriander seeds

1 tsp cumin seeds

1 tbsp turmeric powder

1 tsp ground cinnamon

1 fresh red chilli

reserved white parts of spring onion

2 stalks lemongrass

2 tbsp ginger

4 garlic cloves

2 tbsp vegan fish sauce or soy sauce

1 tsp ground white pepper

Juice of 1 lime

1 tbsp neutral oil

1–2 tbsp water (as needed)

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If substituting store-bought curry paste:

75g massaman paste

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1. Before you start, preheat the oven to 220°C and line a baking tray with a reusable baking mat. Set up a food processor/chopper if you are making the curry paste yourself, otherwise proceed to the next step.

2. Thinly slice the spring onions reserving some for garnish in a container; freeze the rest. Cube tofu or tempeh. If making the curry paste, trim lemongrass and remove the tough outer layer. Peel and grate ginger + garlic.

3. Skip this step if using store bought curry paste. Blend all other curry paste ingredients and add the white parts of spring onions, lemongrass, ginger and garlic until smooth.

4. Toss tofu/tempeh with oil, turmeric, soy, salt + pepper. Bake at 220°C for 15–20 mins until golden and crisp. Put in a container.

5. Heat coconut oil on medium heat in a large pot. Fry all the curry paste for 2 mins then add the capsicum, snap peas, and bok choy stems. Fry for another 2-3 mins until fragrant. Use only half the curry paste if you made your own. Add stock, coconut milk, nutritional yeast, soy, lime + honey. Bring to the boil, then simmer gently.

6. Add the frozen vegetables, and the rest of the bok choy leaves and simmer for 3-5 minutes. Freeze the leftover curry paste in a jar. Add more soy sauce, lime juice, salt or sugar as necessary.

7. Boil noodles according to packet instructions and place in container in fridge. Put the green parts of spring onions and the tofu/tempeh together in another container.

8. For serving, add the tofu/tempeh, chili flakes or gochugaru, and spring onions.