Vegan Curry Soba Noodles with Crispy Tofu

dietitiandebbie.com

Rodes

subheading: FOR THE TOFU:

1 (14 oz.) package extra firm tofu

2 tablespoons canola oil, divided

1 tablespoon soy sauce

1 tablespoon Sriracha

subheading: FOR THE NOODLES:

8 ounces soba noodles

1 tablespoon canola oil

1 ½ cups (~ 3 oz) chopped purple cabbage

1 cup chopped cremini mushrooms

3 carrots, peeled and cut into ribbons

1 inch fresh ginger, grated

2 cloves garlic, minced

1 green onion, thinly sliced

subheading: 1 ½ tablespoons red curry paste - not all curry paste is vegetarian/vegan so double check the ingredients:

1 (13.5 oz) can full fat coconut milk

½ cup vegetable broth

2 tablespoons soy sauce

½ (5 oz) bag baby spinach leaves

Directions at dietitiandebbie.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer