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.
Before trying this meal, I was convinced that I couldn’t stand coconut milk in anything other than desserts. Afterwards I ended up trying quite a lot of meals with coconut and noticed that it is all about how you combine the food. The coconut smell is almost completely masked in this one.
Vegan Tofu Coconut Noodles
- 400 g / 14 oz firm tofu
- 2 onions
- 400 g / 14 oz mushrooms for example champignon
- 1 red pepper
- 3 medium carrots
- 1 head of broccoli
- 2 cubes vegetable bouillon
- 2 tbsp red curry paste
- 4 garlic cloves
- 1 can coconut milk full fat
- 3-4 tbsp soy sauce
- 200 g / 7 oz noodles of choice or whole wheat spaghetti
- 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.
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:
This is nutritional info for after cooking my tofu in soy sauce. I also believe I used full corn noodles. Depending on your view on what “healthy” is this meal is either that or not. For me it is a healthy high fat alternative as it provides me with lots of protein and carbs as well.
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.
Health benefits of tofu
Tofu is a versatile foods with many health benefits, as it is an excellent source of amino acids, iron, calcium, and other minerals. Tofu, like many soy dishes, has its origins in China. It was discovered over 2000 years ago, according to legend, by a Chinese cook who accidently curdled soy milk when he added nigari seaweed. Tofu was first introduced to Japan in the ninth century and was originally known as ‘okabe.’ It wasn’t until 1400 that its contemporary name was coined.
- Tofu is a high-protein food that has all nine essential amino acids. It’s a good source of iron and calcium, as well as the minerals manganese and phosphorus. In addition, magnesium, copper, zinc, and vitamin B1 are all present.
- Tofu is made from soya protein, which is thought to help lower harmful cholesterol levels (LDL).
- Linked to a Reduced Risk of Some Cancers
- May Reduce Your Risk of Diabetes
Explore more plant-based recipes here:
Tried the vegan brekky at Cafe Oha – rye bread, vegan tuna, waffles, avocado, oatmeal and more.
Vegan options at restaurant Dej in Copenhagen. Enjoy vegan pasta, vegan pizza or panini made with vegan chorizo.
Trying Naturli’s butternut squash and sage vegan ravioli – my take on making ravioli a bit more interesting. Try it out.