I like this simple, scrumptious, plant-based one-dish meal answer: my Noodle Bowl with Thai Tofu and Greens. This noodle bowl recipe boasts a wealthy Thai taste profile, due to hearty additions of crimson curry, coconut, and peanut butter. It’s really easy; all it’s a must to do is cook dinner rice noodles for a couple of minutes, sauté bell pepper and mushrooms, fire up a flavorful coconut-peanut sauce, and blend all of it up in a skillet with the noodles and greens. Due to the rice noodles, greens, and tofu—this veggie bowl is filled with plant-based protein, fiber, and even calcium! The elements on this tofu bowl are additionally filled with antioxidant and anti inflammatory compounds that may assist shield your well being. Plus, this easy recipe for Noodle Bowl with Thai Tofu and Greens is totally gluten-free, in addition to vegan.
You may whip up this simple recipe for Noodle Bowl with Thai Tofu and Greens in a skillet in about quarter-hour. That’s how fabulous it’s. The recipe is predicated upon elements yow will discover in any grocery store. In truth, I maintain all of those meals—Thai crimson curry paste, tofu, ginger, garlic, gentle coconut milk, peanut butter—readily available each day so I can flip to this recipe anytime!
I’ve to allow you to in on a secret: This Noodle Bowl with Thai Tofu and Greens is one in all my hottest recipes on my weblog, and one in all my most extensively considered cooking movies to this point. I feel it’s simply gorgeous, with the intense pop of crimson, deep inexperienced leaves, and creamy coconut-curry sauce. One of many issues I like most about this recipe is its versatility. For instance, I all the time have greens rising in my backyard—kale, mustard greens, beet greens, chard, and extra. These nutritious inexperienced leafy veggies are really easy to develop within the backyard, and they’re so vital to incorporate in your weight loss program, that I like to recommend consuming them each day. So, you may simply use no matter greens you have got rising in your backyard for this dish, or depend on these you snatch up at your farmers market or grocery store. You may as well attempt various kinds of mushrooms or bell peppers so as to add a brand new twist to the recipe. And you may change from tofu to seitan or tempeh for a distinct style expertise. Regardless of the way you combine it up, I promise you’ll come again to this noodle bowl recipe repeatedly.
Since I created this recipe, I’ve had the lucky alternative to spend time in Thailand and be taught extra about their wealthy meals tradition. I’m definitely not an skilled in Thai cooking, and I encourage you to comply with among the inspiring Thai meals specialists on the market. One which I like is Pailin Chongchitnant, the creator of Scorching Thai Kitchen. Rising up in Thailand, her plant-based recipes are wonderful!
Try the cooking video I created for this Noodle Bowl with Thai Tofu and Greens, in collaboration with The Mighty.
And watch my Instagram video on how I make this recipe in my kitchen right here.
Description
This simple, under-30 minute, vegan, gluten-free Noodle Bowl with Thai Tofu and Greens boasts a wealthy taste profile, with hearty additions of crimson curry, coconut, and peanut butter.
- 4 cups water
- 8 ounces raw Pad Thai rice noodles (search for brown rice noodles, if accessible)
- 1 teaspoon sesame oil
- 1 crimson bell pepper, diced
- 1 ½ cups sliced mushrooms
- 1 (15-ounce) package deal, further agency tofu, drained
- 3 tablespoons water
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons crimson Thai curry paste
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 2 tablespoons reduced-sodium, gluten-free soy sauce
- 1 cup canned gentle coconut milk (stir properly earlier than measuring)
- 2 tablespoons creamy peanut butter
- 8 ounces greens (mustard, spinach, kale, chard, and many others), chopped
- 3 inexperienced onions, chopped
- ½ cup recent cilantro, chopped
- ¼ cup peanuts, chopped
- Deliver water to a boil and add rice noodles, cooking in accordance with package deal (about 4 minutes). Don’t overcook. Rinse, drain and put aside.
- In the meantime, warmth sesame oil in a big skillet or wok and sauté pepper, mushrooms and tofu for two minutes over medium warmth. Add water, and proceed to sauté for an extra 3 minutes.
- Add garlic, ginger, curry paste, turmeric, and cumin and stir to mix.
- Stir in soy sauce, coconut milk, and peanut butter and mix properly.
- Add greens on high of pan and cook dinner for two – 3 minutes. Stir in cooked, drained noodles, and cook dinner simply till noodles are heated by means of and greens are barely wilted (1 – 2 minutes).
- Garnish noodles with inexperienced onions, cilantro and peanuts.
- Divide into bowls and serve instantly.
- Prep Time: quarter-hour
- Prepare dinner Time: 12 minutes
- Class: Entree
- Delicacies: Thai, American
Vitamin
- Serving Dimension: 1 serving
- Energy: 405
- Sugar: 6 g
- Sodium: 351 mg
- Fats: 23 g
- Saturated Fats: 6 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 20 g
Key phrases: noodle bowl, veggie bowl, tofu bowl
For extra plant-powered bowl meals, take a look at a few of my favorites:
Chipotle Tomato Rice Energy Bowl
Vegan Poke Bowl with Tofu, Watermelon, and Quinoa
Mandarin Quinoa and Kale Bowl
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