I write this post because this meal is sincerely one of my favorite, and the kind of meal that once you try, develops into something you ought to cook on a weekly basis. It is the meal your whole family will enjoy, your stubborn partner will like, and the meal that first may take a bit longer to cook, may lead you to washing a few dishes too many but it is all worth it.
- oil free
- high in protein
- super tasty
- large portion
Vegan Tofu Coconut Noodles
Now, this one is a bit less budget-friendly than the usual meals I share with you but overall it is not too unacceptable because you get such a huge portion out of it that 2 people can eat for both dinner and then lunch the next day. In Copenhagen, considering I don’t already have some of the ingredients in the fridge, this meal would cost me around 16$ or 100 Danish kroner. Therefore, you can actually consider it budget-friendly depending on how much you usually spend per meal.
This one is rather important since it is one of the ones that showed me that I do not hate coconut milk in food. I used to think that coconut milk was for desserts only, but I could not have been more wrong.
Ingredients for Tofu Coconut Noodles
Serves 2 adults who eat a lot or 3-4 regular people.
- 400g firm tofu
- 2 onions
- 400 g mushrooms
- 1 red pepper
- 3 medium carrots
- 1 head of broccoli
- 2 cubes of vegetable bouillon
- 2 tbsp. red curry paste
- 4 garlic cloves
- 1 can coconut milk
- 3-4 tbsp. soy sauce
- 150-200g noodles of choice
- Cut up onion and carrot in 1 bowl.
- Cut up garlic, peppers, broccoli and mushrooms in 1 (another) bowl.
- Cut up tofu in little squares.
*This will simply make the cooking process a lot easier if you got the things ready in advance.
How to make the Tofu Coconut Noodles
- Put the onion and carrot (both chopped up thinly) in a deep wok pan and “fry” them in a bit of water, while also dissolving the bouillon.
- Add the curry paste and stir around.
- Add the garlic, peppers, broccoli, and mushrooms.
- Add the coconut milk and cook until the veggies seem done.
- You can now just add the tofu to the mix or you can cook tofu first on the side and add the soy sauce and any spices/tastes of your own.
- Stir around and taste, add salt if needed.
- Cook the noodles on the side according to package instructions and add them to the mix.
- Warning: This is a big portion, your pan might almost overflow, be careful stirring it all around.
- Enjoy warm or keep in the fridge for 3-4 days.
Nutritional info for the whole meal:
Now, I can’t say this is a healthy meal due to the high fat amounts, but I can safely say that it will give you lots of protein! This is nutritional info for after cooking my tofu in soy sauce. I also believe I used full corn noodles.
In case you need precise nutritional info for your portion, use an app like Lifesum to calculate it easily. Also once again, I have nothing to do with Lifesum, they don’t know I am writing this, I just love that app – it helped me fix my diet and eat enough protein.
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