This “Thai Red Curry Noodles” is a showstopper centerpiece whatever the occasion. Richly flavored, it satisfies vegans and non-vegans alike! Made with simple ingredients, this vegetarian Plant Based recipe is easy to make.
If you’re like me and always feel short on time and don’t want to babysit something for hours, this is a great easy vegan recipe for you:


Crispy Baked Tofu:

  • 1 14-oz block tofu
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 tbsp tamari


  • 8 oz rice noodles
  • 1 tbsp coconut oil
  • 2 small shallots, chopped finely
  • 5 cloves garlic, minced
  • 2 tbsp minced ginger
  • 3 tbsp Thai red curry paste
  • half a sliced red bell pepper + 2-3 cups assorted vegetables (I used broccoli florets, fresh bean sprouts, and carrots)
  • 1 14 oz can full-fat coconut milk
  • 1/2 cup water, plus more if needed
  • 3 tbsp tamari
  • 1 tsp ground turmeric
  • 2 tbsp coconut sugar
  • 1/2 tsp salt, plus more to taste
  • 2 tbsp lime juice

For Garnish:

  • chopped cilantro
  • fresh basil
  • green onions

Serves: 3-4


Preheat oven to 425F. Press tofu to remove water (see notes in my blog post for how to do this), then cut into 3/4 inch cubes and toss with soy sauce, olive oil, and cornstarch to coat. Spread cubes evenly on a piece of parchment paper and bake for 25-30 minutes, until golden brown and crispy. In the meantime, place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles).
In a large saucepan, heat coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, about 2-3 minutes. Add curry paste and cook for one minute, then stir in bell pepper and rest of vegetables, stirring for 1-2 minutes until softened. Add coconut milk, water, tamari, turmeric, sugar, salt, and the prepared rice noodles, and simmer until noodles are tender but still have a chewy bite, about 4 minutes. (If necessary, add in more liquid while cooking.)
Stir in the lime juice. Taste and adjust seasonings as needed. Top with tofu cubes, cilantro, basil, and chopped green onions, and serve. Enjoy!



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