Yield: 2 servings 

Time: 40 minutes


  •  ½ cup sliced red onion 

  • 1 sliced red bell pepper

  • 1 sliced yellow bell pepper

  • 3 sliced carrots 

  • 2 cups chopped broccoli 

  • ½ block baked cubed tofu (about 7 oz)

  • 1 tbsp minced ginger 

  • 4 cloves minced garlic 

  • 3 tbsp red Thai curry paste

  • 2 tsp curry powder

  • 1 tsp turmeric powder

  • 1 can (14 oz) full fat coconut milk 

  • 1 can (14 oz) diced tomatoes 

  • 1 cup veggie broth 

  • 4 oz rice noodles, about half a package 

  • 1 tbsp maple syrup or agave 

  • 1 tbsp tamari

  • Juice of 1 lime


  1. Preheat the oven to 420 degrees F. Cube tofu and place on a parchment lined baking sheet. Bake for 20 minutes, then flip and bake for another 10 minutes. 

  2. Prepare the veggies, including the sliced red onion, red and yellow bell pepper, carrots, chopped broccoli, and minced garlic and ginger. 

  3. Heat a large pot on low/medium heat with oil or vegetable broth. Sauté onion for 3-4 minutes until translucent and then add garlic and ginger. After 2 minutes add in red and yellow bell pepper, carrots, and broccoli. 

  4. Cook for about 3 minutes before adding red Thai curry paste, curry powder, and turmeric powder. Then add coconut milk, diced tomatoes, and veggie broth. Bring to a boil, and then turn down heat to let simmer. At this point you may add the baked tofu. Let sit for about 10 minutes. 

  5. Add rice noodles when you are content with the veggie’s textures. Most rice noodles don’t take long to cook, maybe about 6-8 minutes. So, add them in when you’re ready to serve. After adding the noodles, flavor with maple syrup or agave, tamari, and lime juice. Serve with fresh cilantro and extra lime!