Vegan Thai Green Curry Tofu
A one pot vegan gluten free Thai noodle dish with tofu and lots of colorful vegetables.
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
- Add the first 9 ingredients into a blender and blend. Set aside.
Tofu
- Dice and season with salt and pepper.
- Bake in a 325 oven for 20 minutes. Set aside.
Vegetables
- Heat a skillet on medium heat and add oil.
- Drop in all the vegetables and cook for 4 - 5 minutes to soften. Set aside.
- Heat the coconut milk in a large Dutch oven.
- Add the spaghetti.
- Add in a couple of big spoonfuls of the green curry paste. Mix in well.
- Red onions and pepper added.
- Add the rest of the vegetables and the reserved cilantro and cover. Cook for 5 minutes.
- Serve and enjoy!