Thai Red Curry Noodles with Tofu

noodles with tofu, vegetables and chopsticks

This cozy and creamy Thai Red Curry Tofu Noodle Bowl is loaded with bold flavor, plant-based protein, and comforting textures. Skip ordering in and make this dish tonight! Crumbled crispy tofu, ramen noodles, and a silky coconut curry sauce come together in one skillet for a quick and nourishing dinner. Bookmark this recipe cause it's a keeper; naturally vegan, gluten-free, and endlessly customizable.

Course Main Course

Cuisine Thai

Keyword curry recipe, dairy free, gluten free, noodle recipe, oil free, plant based, thai red curry, vegan thai

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 693kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

16 oz high protein super firm tofu crumbled into very small pieces
10 oz ramen noodles cooked (I used brown rice noodles)
6 green onions finely chopped, whites and greens separated
5 garlic cloves minced
2 tbsp ginger minced
3 tbsp red curry paste
3 tbsp tomato paste
15 oz canned full fat coconut milk
2 tbsp coconut aminos
1 tbsp sriracha optional
1 tbsp maple syrup
1 lime juiced
flaky sea salt to taste
¼ cup roasted salted cashews chopped

Instructions

Heat a large cast iron skillet over medium heat and add the crumbled tofu to the skillet. Cook for about 15 minutes, stirring every few minutes, and deglazing with a splash of water or cooking oil as needed, until golden and crispy. Remove from the skillet and set aside.
Add the whites of the onion, garlic and ginger to the skillet and cook for about 2-3 minutes, stirring frequently and deglazing as needed, until tender and fragrant.
Next, add in the curry paste and tomato paste with a splash of water, and stir for about 30 seconds until the tomato paste is nice and caramelized. Pour in the coconut milk and the coconut aminos, optional sriracha and maple syrup.
Bring to a gentle simmer and stir for about 2-3 minutes until thickened and bubbly. Add the lime juice and season to taste.
Pour in the noodles and and tofu and use tongs or a spoon to gently fold and combine. Stir in the green onions and sprinkle with cashews. Serve hot topped with extra green onions and cashews if desired.

Nutrition