One way to introduce tofu to your family's repertoire? Add it in a soup! Even though my husband tells me all the time, "Warn me ahead of time, before you make anything with tofu!" he actually really enjoyed this meal. The flavors blend so well together, and the peanuts on top add a bit of crunchiness. It does have some funky ingredients like coconut oil, red curry paste and coconut milk, so make sure your store has them or check out a natural food store.
This is the perfect meal if you are in a hurry for dinner. Took me only 15 minutes, and that's with a TON of kid interruptions, as usual when you have two little ones at home. :)
*got this recipe from Heidi Swanson's cookbook Super Natural Cooking . This cookbook has some amazing vegeterian recipes, so check it out!
Big Curry Noodle Pot Recipe
Serves: 4-6 Prep: 10 minutes Cooking Time: 10 minutes
8 oz udon noodles
2 TB coconut oil or butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 tsp red curry paste
12 oz extra-firm tofu, cut into cubes
1 can coconut milk
2 cups vegetable stock or water
12 tsp ground turmeric
2 TB soy sauce
1 TB sugar
juice of 1 lime
peanuts
slivered shallots (optional)
cilantro (optional)
1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2. Heat coconut oil in a large saucepan over medium-high heat. Stir in garlic, onion and curry paste. Mash the paste with the back of a wooden spoon until it is distributed evenly. Cook for a couple of minutes.
3. Add tofu and gently stir until it is coated with the curry paste. Stir in coconut milk through sugar. Bring to a boil and let simmer for 5 minutes. Stir in lime juice, and remove pan from heat. Add noodles. Serve in individual bowls.
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Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~Chop ingredients ahead of time and keep in fridge.
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8 oz udon noodles
2 TB coconut oil or butter
2 cloves garlic, minced
1 onion, chopped
1 1/2 tsp red curry paste
12 oz extra-firm tofu, cut into cubes
1 can coconut milk
2 cups vegetable stock or water
12 tsp ground turmeric
2 TB soy sauce
1 TB sugar
juice of 1 lime
peanuts
slivered shallots (optional)
cilantro (optional)
1. Cook noodles in plenty of boiling salted water until just tender. Drain and set aside.
2. Heat coconut oil in a large saucepan over medium-high heat. Stir in garlic, onion and curry paste. Mash the paste with the back of a wooden spoon until it is distributed evenly. Cook for a couple of minutes.
3. Add tofu and gently stir until it is coated with the curry paste. Stir in coconut milk through sugar. Bring to a boil and let simmer for 5 minutes. Stir in lime juice, and remove pan from heat. Add noodles. Serve in individual bowls.
-------------------------
Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~Chop ingredients ahead of time and keep in fridge.
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Who likes to CHANGE IT UP?
~Instead of tofu try shredded chicken.
~Instead of peanuts try cashews.
~Instead of lime juice try lemon.
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