VEGAN RED CURRY NOODLE BOWLS RECIPE

This healthy vegan red curry bowl is flavorful noodle, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!

There is something so amazing about noodles, no? they're one among the foremost beloved foods within the world and are utilized in a spread of various cuisines.

VEGAN RED CURRY NOODLE BOWLS RECIPE

This vegan red curry noodle bowl is prepared in only 30 mins and served with delicious coconut sauce, with vegetables and crispy tofu pieces. this is often one among those foods which will be made for a fast dinner for every week or enjoyed as an evening of dating within the options. we've done both and that we like to eat this regardless of what the chance!

The first component of this recipe is to understand us. whenever I order tofu curry from a Thai restaurant in our area it had been always crispy and added a really nice texture to the dish. But in such cases, the fried tofu is extremely we aren't right about around here.

Sure tofu fried delicious, but a) it had been a pain to form and B) you'll make even as delicious without all that oil. That's right, we will make the crispy tofu within the oven!

To make the crispy tofu within the oven, all you would like may be a block from an additional company or an excellent Firm tofu, baking sheet, some parchment paper, and an oven. Simply cut the block into a cube, place the cube on a parchment lined pan and bake it out for about half-hour at 425 º F until crisp! you'll be wanting to flip it halfway to even cooking, but the top result's spectacular!

INGREDIENTS:

For the tofu:

• 1 block extra firm tofu
• Cooking spray
• Salt
• Pepper

For the curry sauce:

• 1 tablespoon coconut oil
• 1 large shallot
• 4 garlic cloves , minced
• 2 tablespoons 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 tablespoons 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

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. 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.

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