Vegan Tofu Coconut Noodles

vegan tofu coconut noodles

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
tofu coconut vegan noodles

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 (can be replaced by 2 tbsp curry powder)
  • 4 garlic cloves
  • 1 can coconut milk
  • 3-4 tbsp. soy sauce
  • 150-200g noodles of choice
  • salt


  1. Cut up onion and carrot in 1 bowl.
  2. Cut up garlic, peppers, broccoli and mushrooms in 1 (another) bowl.
  3. 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

  1. 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.
  2. Add the curry paste and stir around.
  3. Add the garlic, peppers, broccoli, and mushrooms.
  4. Add the coconut milk and cook until the veggies seem done.
  5. 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.
  6. Stir around and taste, add salt if needed.
  7. Cook the noodles on the side according to package instructions and add them to the mix.
  8. Warning: This is a big portion, your pan might almost overflow, be careful stirring it all around.
  9. 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.

Explore more plant-based recipes here:

Vegan Spinach and Lentil Cream Soup

Vegan lentil soup is considered by many the ultimate comfort food. It’s rich in flavor, full of warm spices, and contains a healthy dose of fiber. This hearty vegan soup is hearty enough to satisfy even the hungriest of diners. If you want a hearty soup to whip up in no time, this is the one for you.

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