Noodle Bowl with Thai Tofu and Vegetables

I love this easy, delicious, plant-based one-dish meal solution: my Noodle Bowl with Thai Tofu and Vegetables. This noodle bowl recipe boasts a rich Thai flavor profile, thanks to hearty additions of red curry, coconut, and peanut butter. It’s so easy; all you have to do is cook rice noodles for a few minutes, sauté bell pepper and mushrooms, stir up a flavorful coconut-peanut sauce, and mix it all up in a skillet with the noodles and greens. Thanks to the rice noodles, greens, and tofu—this veggie bowl is packed with plant-based protein, fiber, and even calcium! The ingredients in this tofu bowl are also packed with antioxidant and anti-inflammatory compounds that can help protect your health. Plus, this simple recipe for Noodle Bowl with Thai Tofu and Vegetables is completely gluten-free, as well as vegan.

You can whip up this easy recipe for Noodle Bowl with Thai Tofu and Vegetables in a skillet in about 15 minutes. That’s how fabulous it is. The recipe is based upon ingredients you can find in any supermarket. In fact, I keep all of these foods—Thai red curry paste, tofu, ginger, garlic, light coconut milk, peanut butter—on hand every day so I can turn to this recipe anytime!

I have to let you in on a secret: This Noodle Bowl with Thai Tofu and Vegetables is one of my most popular recipes on my blog, and one of my most widely viewed cooking videos to date. I think it’s just stunning, with the bright pop of red, deep green leaves, and creamy coconut-curry sauce. One of the things I love most about this recipe is its versatility. For example, I always have greens growing in my garden—kale, mustard greens, beet greens, chard, and more. These nutritious green leafy veggies are so easy to grow in the garden, and they are so important to include in your diet, that I recommend eating them every day. So, you can easily use whatever greens you have growing in your garden for this dish, or rely upon those you snatch up at your farmers market or supermarket. You can also try different types of mushrooms or bell peppers to add a new twist to the recipe. And you can switch from tofu to seitan or tempeh for a different taste experience. No matter how you mix it up, I promise you’ll come back to this noodle bowl recipe again and again.

Since I created this recipe, I have had the fortunate opportunity to spend time in Thailand and learn more about their rich food culture. I am certainly not an expert in Thai cooking, and I encourage you to follow some of the inspiring Thai food experts out there. One that I love is Pailin Chongchitnant, the author of Hot Thai Kitchen. Growing up in Thailand, her plant-based recipes are amazing!

Check out the cooking video I created for this Noodle Bowl with Thai Tofu and Vegetables, in collaboration with The Mighty.

And watch my Instagram video on how I make this recipe in my kitchen here.

Noodle Bowl with Thai Tofu and Vegetables

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(15 votes, average: 4.93 out of 5)
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4.9 from 15 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This easy, under-30 minute, vegan, gluten-free Noodle Bowl with Thai Tofu and Vegetables boasts a rich flavor profile, with hearty additions of red curry, coconut, and peanut butter.

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Ingredients

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• 4 cups water
• 8 ounces uncooked Pad Thai rice noodles (look for brown rice noodles, if available)
• 1 teaspoon sesame oil
• 1 red bell pepper, diced
• 1 ½ cups sliced mushrooms
• 1 (15-ounce) package, extra firm tofu, drained
• 3 tablespoons water
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons red Thai curry paste
• ½ teaspoon turmeric
• ½ teaspoon cumin
• 2 tablespoons reduced-sodium, gluten-free soy sauce
• 1 cup canned light coconut milk (stir well before measuring)
• 2 tablespoons creamy peanut butter
• 8 ounces greens (mustard, spinach, kale, chard, etc), chopped
• 3 green onions, chopped
• ½ cup fresh cilantro, chopped
• ¼ cup peanuts, chopped

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Instructions

1. Bring water to a boil and add rice noodles, cooking according to package (about 4 minutes). Do not overcook. Rinse, drain and set aside.
2. Meanwhile, heat sesame oil in a large skillet or wok and sauté pepper, mushrooms and tofu for 2 minutes over medium heat. Add water, and continue to sauté for an additional 3 minutes.
3. Add garlic, ginger, curry paste, turmeric, and cumin and stir to combine.
4. Stir in soy sauce, coconut milk, and peanut butter and combine well.
5. Add greens on top of pan and cook for 2 – 3 minutes. Stir in cooked, drained noodles, and cook just until noodles are heated through and greens are barely wilted (1 – 2 minutes).
6. Garnish noodles with green onions, cilantro and peanuts.
7. Divide into bowls and serve immediately.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Entree
• Cuisine: Thai, American

Nutrition

• Serving Size: 1 serving
• Calories: 405
• Sugar: 6 g
• Sodium: 351 mg
• Fat: 23 g
• Saturated Fat: 6 g
• Carbohydrates: 15 g
• Fiber: 7 g
• Protein: 20 g

For more plant-powered bowl meals, check out some of my favorites:

Chipotle Tomato Rice Power Bowl
Vegan Poke Bowl with Tofu, Watermelon, and Quinoa
Mandarin Quinoa and Kale Bowl

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