Vegan Thai Red Curry Noodles with Tofu
A vibrant and nourishing dish of rice noodles and tofu cooked in a creamy coconut curry sauce, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 8 oz rice noodles
- 1 block (14 oz) firm tofu, cubed
- 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
- 1 can (14 oz) coconut milk
- 2–3 tablespoons red Thai curry paste
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the rice noodles, cubed tofu, and mixed vegetables in a large baking dish.
- Whisk together the coconut milk, red Thai curry paste, soy sauce, and lime juice until smooth.
- Pour the curry mixture over the noodles and vegetables, stirring to combine.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until heated through.
- Serve hot, garnished with fresh cilantro.
Notes
Add extra red curry paste for spiciness and use seasonal vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg