Red Curry Tofu Noodle Soup
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Makes 3 Bowls
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Time: 30 Mins
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Ingredients
1 TBSP Sesame Oil 1 TBSP Tamari 1 TBSP Vegetable Bouillon Powder (I used Mari Gold Swiss Veg Powder) 1 Can Coconut Milk 2 TBSP Red Curry Paste (I use 'Thai Taste' Paste as there is no fish or gluten in it) 1 Cup Sliced Mushrooms 1 Sliced Spring Onion 1 Cup Tofu 3 Servings of Udon Noodles (Can sub with rice/buckwheat noodle of your choice if Gluten Sensitive/Intolerant) |
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Method
Press and Chop Tofu into rectangular chunks and place in a bowl, cover with Tamari and set aside to marinate for at least 10 mins.
In a large saucepan on medium heat add 2 Cups of Boiling Water and the Bouillon Powder (can sub with Veggie Stock), Stir and add the Red Curry Paste and the Coconut Milk. Let this simmer for 5 minutes and the add the Mushrooms. Let this Simmer for 10-15 minutes.
In the meantime work on the noodles and then the tofu.
Boil your noodles as per packet instructions, drain and rinse in cold water and leave on the side.
In a separate pan, add Sesame Oil on medium heat. Add your marinated tofu in the pan and fry 2 minutes on each side. Set Aside
Back to the simmering curry, Add in the Sliced Spring Onion and stir for a minute, the add the noodles.
Serve in a large bowl and place the tofu on top and garnish with some chopped Spring Onion, Coriander and Sesame Seeds.
For More: Mix it up with Green Curry Paste and a Squeeze of Lemon and add in different vegetables like Peppers, Beansprouts and Snap Peas. If you're trying to stay low carb swap the noodles for Raw Veg Zoodles and add into the bowl before ladling the soup just as you serve.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
Press and Chop Tofu into rectangular chunks and place in a bowl, cover with Tamari and set aside to marinate for at least 10 mins.
In a large saucepan on medium heat add 2 Cups of Boiling Water and the Bouillon Powder (can sub with Veggie Stock), Stir and add the Red Curry Paste and the Coconut Milk. Let this simmer for 5 minutes and the add the Mushrooms. Let this Simmer for 10-15 minutes.
In the meantime work on the noodles and then the tofu.
Boil your noodles as per packet instructions, drain and rinse in cold water and leave on the side.
In a separate pan, add Sesame Oil on medium heat. Add your marinated tofu in the pan and fry 2 minutes on each side. Set Aside
Back to the simmering curry, Add in the Sliced Spring Onion and stir for a minute, the add the noodles.
Serve in a large bowl and place the tofu on top and garnish with some chopped Spring Onion, Coriander and Sesame Seeds.
For More: Mix it up with Green Curry Paste and a Squeeze of Lemon and add in different vegetables like Peppers, Beansprouts and Snap Peas. If you're trying to stay low carb swap the noodles for Raw Veg Zoodles and add into the bowl before ladling the soup just as you serve.
Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!
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