Turmeric Curry Bowls with Coconut Crunch Tofu and Black Rice Noodles
This is a bowl that combines a lot of favorites (curry, crunchy tofu, and noodles). It’s also a dish that will provide some inspiration if you’re looking to switch up your current routine. If you’re used to making tofu, for instance, this crunchy, baked version will offer you something different. If you like curries, this will expand your definition. Enjoy!
ingredients
For the Tofu:
3 tbsp ground flax seed + 3 tbsp. (or more) water
3 tbsp arrowroot powder
1 tsp each spice: garlic, onion, coriander, oregano, salt
3/4 cup coconut shreds
1 container extra firm tofu, drained, patted dry, and chopped
For the Curry:
2 tbsp avocado oil
1 white onion, chopped
4 roma tomatoes, chopped
1/2 tsp each spice: mustard, fennel, and cumin seeds (whole), ginger, and coriander (ground)
1 tsp turmeric
1 bunch brocolini
1 tsp Himalayan pink salt
1 can full-fat coconut milk (13.5 oz)
1 can water (measure in emptied coconut milk)
8 oz black rice noodles (or white rice noodles)
Toppings:
Cilantro, lime, sesame seeds, micro greens
instructions
Prepare the Tofu:
Preheat oven to 425 degrees F
Place flax and water in a bowl and mix well, let stand 15 minutes
Meanwhile, mix arrowroot powder and spices in a bowl, set aside
Place coconut shreds on a shallow plate
After 15 minutes, ‘fluff’ flax seed with a fork and add water as needed (mixture should be thick, but soup-like)
Using dry, chopped tofu, take each piece and dip in arrowroot mixture, flaxseed, and finally the coconut shreds
Place prepared pieces on a roasting pan
Bake for 20 minutes at 425, flip midway thru
Set tofu aside and prepare curry bowls
To make the Curry Bowls:
In a dutch oven, or similar pot, heat avocado oil
Once hot, add mustard, fennel, and cumin seeds
When seeds are fragrant (about 1 minute), add onions and tomatoes, mix well, simmer for a few minutes (until onions are translucent)
Add remaining spices: ground ginger, turmeric, and coriander, mix well
Simmer 5 minutes
Add broccolini and salt, mix well
Add coconut milk and water, bring to a boil
Reduce heat to simmer mixture for 15-20 minutes
Meanwhile, prepare the rice noodles (according to package, or add noodles to boiling water and boil for 3-5 minutes), drain, rinse, and add a dab of avocado oil
Portion noodles into bowls and add 1-2 ladles of curry
Top with coconut crunch tofu, sesame seeds, cilantro, and lime
Recipe Key
Spring, Fall, Winter
Main Dishes