Vegan Red Curry Noodle Bowls
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Simply Quinoa · by Alyssa★ 4.8 (4)

Vegan Red Curry Noodle Bowls

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 41%
CARBS 51G32% OF CAL
8G FIBER0G ADDED0G INTRINSIC34G OTHER9G TOTAL SUGAR
FAT 42G59% OF CAL
31G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spiced noodle bowls with crispy tofu, vegetables, and a rich coconut red curry sauce. Quick, flavorful, and naturally vegan and gluten-free.

mainthaibowlpastatofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 block extra firm tofu
  • Cooking spray
  • Salt
  • Pepper
  • 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
  • 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
PREP
10M
SODIUM
1556MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.