You will start seeing more and more plant-based recipes on my blog as I am living a 99% plant-based lifestyle these days and loving it! I did it for health reasons and for an anti-inflammatory way of eating and the results are incredible.
Recipe from food blog “Simply Quinoa”
These red curry noodles aren’t like a traditional curry, these noodles are saucy. The coconut milk-based sauce is on the thicker side, but it ends up making the dish easier to eat and just delicious!
When you look at the instructions it might seem like there’s a lot going on, but it’s actually just three simple components that, if you do them in order, won’t take you long at all:
Crispy tofu: Get this in the oven first, then move onto the other steps.
Vegan red curry sauce: Next, get this going and let it simmer while you make component three.
Noodles and veggies: Cook the noodles according to the package and add the veggies into the same pan when they have 2 – 3 minutes left in their cooking.
And if you follow that order, your dinner will be ready in just about 30 minutes! Simple and absolutely scrumptious!
Serves 4
For the tofu:
1 block extra firm tofu
Cooking spray
Salt
Pepper
For the curry sauce:
1 tbsp coconut oil
1 large shallot
4 garlic cloves , minced
2 tbsp grated ginger (about 2″)
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tbsp low sodium tamari
For the add-ins:
1 (10 oz) package gluten-free ramen noodles or rice noodles
2 cups broccoli florets (+ stems, optional)
1 cup sliced carrots
1 cup sliced red pepper
1 bunch scallions
Sesame seeds to sprinkle
Prepare the tofu:
Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
Prepare the sauce:
While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.
Prepare the noodles:
Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.
Make your bowls
Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls.
Sprinkle with scallions and sprinkle with sesame seeds.