Turmeric Curry Bowl with Coconut Crunch Tofu and Black Rice Noodles

 
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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:

  1. Preheat oven to 425 degrees F

  2. Place flax and water in a bowl and mix well, let stand 15 minutes

  3. Meanwhile, mix arrowroot powder and spices in a bowl, set aside

  4. Place coconut shreds on a shallow plate

  5. After 15 minutes, ‘fluff’ flax seed with a fork and add water as needed (mixture should be thick, but soup-like)

  6. Using dry, chopped tofu, take each piece and dip in arrowroot mixture, flaxseed, and finally the coconut shreds

  7. Place prepared pieces on a roasting pan

  8. Bake for 20 minutes at 425, flip midway thru

  9. Set tofu aside and prepare curry bowls

Make the Curry Bowls:

  1. In a dutch oven, or similar pot, heat avocado oil

  2. Once hot, add mustard, fennel, and cumin seeds

  3. When seeds are fragrant (about 1 minute), add onions and tomatoes, mix well, simmer for a few minutes (until onions are translucent)

  4. Add remaining spices: ground ginger, turmeric, and coriander, mix well

  5. Simmer 5 minutes

  6. Add broccolini and salt, mix well

  7. Add coconut milk and water, bring to a boil

  8. Reduce heat to simmer mixture for 15-20 minutes

  9. 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

  10. Portion noodles into bowls and add 1-2 ladles of curry

  11. Top with coconut crunch tofu, sesame seeds, cilantro, and lime


 

Recipe Key

Vegan

Best in: Fall, Winter

Best for: Suitable to all doshas