Veggie Noodle & Crispy Tofu Curry Bowl


This zucchini noodle, veggie, and tofu coconut curry is sure to satisfy all your cravings! Each bite is a flavorful burst of freshness! It's a 30 minute plant-based meal that packs in a lot of nutrients to fuel a healthy lifestyle. This vegan, gluten-free Thai curry is easy to make and will please even the pickiest eaters at the dinner table! Just be mindful of the spice level you like haha!


Vegan I Gluten - Free


Serves: 2

Time: 30 minutes


Marinated Tofu

10 - 12 ounces extra firm tofu, drained & pressed

2 tbsp. tamari sauce

1 tbsp. nut butter

1 tsp. mustard

1 tsp. sesame seeds

1 tsp. tapioca powder


Curry

1 tbsp. coconut oil

2 clove garlic, minced

2 inch piece ginger, grated

1 shallot, sliced

2 tbsp. curry paste (find my homemade recipes here!)

1/2 tsp. turmeric powder

2 1/2 cups coconut milk

1 cup water (+ more as needed)

1 head broccoli, small florets

4 ounces baby Bella mushrooms

2 zucchini, spiralized*


*Use a spiralizer to make veggie noodles or alternatively use a ridged vegetable peeler to slice noodles around the zucchini's edges, omitting the center's seeds.

Toppings

Peanuts

Sesame Seeds

Lime wedge quartered

Red chili flakes or fresh red chili

Spring onion

Cilantro

Thai Basil


This zucchini noodle, veggie, and tofu coconut curry is sure to satisfy all your cravings! Each bite is a flavorful burst of freshness! It's a 30 minute plant-based meal that packs in a lot of nutrients to fuel a healthy lifestyle. This vegan, gluten-free Thai curry is easy to make and will please even the pickiest eaters at the dinner table! Just be mindful of the spice level you like haha!

For the tofu - Mix the marinade ingredients together in a small bowl. Cut the tofu into desired shapes (triangle, rectangles, cubes, etc.). Lay the tofu pieces in a single layer in a dish / Tupperware. Pour the marinade ingredients over top the tofu. Flip the tofu to evenly coat. Let rest 20+ minutes.


Preheat the oven to 205C/400F. Line a baking sheet with a silicone mat or parchment paper.


After the tofu has marinated, heat a skillet with coconut oil. Sear the tofu 2 -3 minutes on both sides, until golden brown. Then transfer to the lined baking sheet and bake for 10 - 15 minutes until golden brown and puffy!


For the curry - prepare the vegetables for the curry and set aside. Heat a saucepan with 1 tbsp. coconut oil. Add the garlic, ginger and shallot to the pan. Sauté 1 - 2 minutes until fragrant and translucent. Stir in the curry paste (for 2 servings) and turmeric powder. Heat 30 seconds. Stir in the coconut milk and water. Simmer 5 minutes, until the flavors have combined.


Add the mushrooms and broccoli to the curry. Heat an additional 2 -3 minutes, until the veggies are bright green and tender. Remove from the heat.


Stir in your zucchini noodles.


Top with your tofu and any additional toppings!


Add chili for a bit of spice!


This zucchini noodle, veggie, and tofu coconut curry is sure to satisfy all your cravings! Each bite is a flavorful burst of freshness! It's a 30 minute plant-based meal that packs in a lot of nutrients to fuel a healthy lifestyle. This vegan, gluten-free Thai curry is easy to make and will please even the pickiest eaters at the dinner table! Just be mindful of the spice level you like haha!

Enjoy fresh or store 2 - 3 days in the fridge (zucchini noodles and tofu stored separately)!


For homemade curry recipes check out my Quest For Zest: Thailand digital cookbook HERE! Find 50+ exclusive plant-based, gluten-free Thai recipes!


This zucchini noodle, veggie, and tofu coconut curry is sure to satisfy all your cravings! Each bite is a flavorful burst of freshness! It's a 30 minute plant-based meal that packs in a lot of nutrients to fuel a healthy lifestyle. This vegan, gluten-free Thai curry is easy to make and will please even the pickiest eaters at the dinner table! Just be mindful of the spice level you like haha!

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