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Vegan Thai Green Curry Tofu

A one pot vegan gluten free Thai noodle dish with tofu and lots of colorful vegetables.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 1 Tablespoon avocado oil
  • 4 garlic cloves. chopped
  • 4 " piece fresh ginger peeled and diced
  • 1 bunch cilantro 3 tablespoons reserved
  • 1 - 5 ounce can green chillies
  • 2 shallots
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons fenugreek
  • 1 teaspoon black pepper
  • 15 ounce can of coconut milk
  • 1 cup veggies of your choice small dice
  • 8 ounces tofu
  • 16 ounces of Gluten free rice noodles
  • 1/4 cup snap peas
  • 1 cup Chinese noodles
  • 1/2 red pepper cut into small strips
  • 2 bunches baby bok choy

Instructions

Green Curry Paste

  1. Add the first 9 ingredients into a blender and blend. Set aside.

Tofu

  1. Dice and season with salt and pepper.
  2. Bake in a 325 oven for 20 minutes. Set aside.

Vegetables

  1. Heat a skillet on medium heat and add oil.
  2. Drop in all the vegetables and cook for 4 - 5 minutes to soften. Set aside.
  3. Heat the coconut milk in a large Dutch oven.
  4. Add the spaghetti.
  5. Add in a couple of big spoonfuls of the green curry paste. Mix in well.
  6. Red onions and pepper added.
  7. Add the rest of the vegetables and the reserved cilantro and cover. Cook for 5 minutes.
  8. Serve and enjoy!