Red Curry Noodle Bowls

 Source: https://www.simplyquinoa.com/vegan-red-curry-noodle-bowls

Ingredients

for the tofu:

• 1 block extra firm tofu
• Cooking spray
• Salt
• Pepper

for the curry sauce:

• 1 tablespoon coconut oil
• 1 large shallot
• 4 garlic cloves , minced
• 2 tablespoons grated ginger (about 2")
• 1/4 cup red curry paste
• 2 (14.5oz) cans lite coconut milk
• 3 tablespoons low sodium tamari

for the add-ins:

• 1 (10 oz) package gluten-free ramen noodles or rice noodles
• 2 cups broccoli florets (+ stems, optional)
• 1 cup sliced carrots
• 1 cup sliced red pepper
• 1 bunch scallions
• Sesame seeds to sprinkle

Instructions

• Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
• Saute veggies in large skillet; transfer to a bowl.
• Prepare the sauce: While the tofu is cooking, heat the oil in same skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.
• Prepare the noodles: Bring a pot of water to boil. Cook the noodles according to the package instructions; add it into the sauce along with the tofu.   (I buy 2 boxes of Ocean's Halo Ramen noodles and save the leftovers for picky eaters)  
• Make your bowls: Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls. Sprinkle with scallions and sprinkle with sesame seeds.