Looking for an effortless, plant-based dinner loaded with vibrant tastes? This One-Pan Coconut Tofu and Veg Rice Noodle bake brings together nourishing ingredients, golden turmeric, and tender tofu into a single baking tray!
Coconut Tofu and Noodle Recipe
If you need a nutrient dense dish to keep you fueled, this recipe is a total winner. By pairing protein packed tofu with light rice noodles, sweet leeks and matchstick carrots, you get a balanced ratio of complete plant protein, complex carbohydrates and wholesome dietary fiber.
Whisking ground turmeric, ginger, and creamy peanut butter directly into warm coconut milk creates a fragrant broth that soaks straight into the noodles as they bake. Completed with fresh parsley and optional nutritional yeast, it offers a satisfying meal with virtually no cleanup afterward.
Customize it however you like! Stir through extra greens, sprinkle over crushed roasted peanuts for texture, or add a dash of chili flakes if you want a subtle kick of heat.
This recipe is ideal whenever you want a quick, delicious tray bake dinner ready in under 45 minutes!
Ingredients
One-Pan Coconut Tofu and Veg Rice Noodles
Description
Elevate your weeknight meals with this hassle free One Pan Coconut Tofu and Veg Rice Noodle dish! Protein-rich tofu, tender rice noodles, thinly sliced leeks and carrot matchsticks are oven-baked in a fragrant turmeric, ginger and creamy peanut-coconut broth. Packing 20g of plant-based protein and 10g of fiber per serving, this vibrant, all-in-one meal requires minimum effort and leaves you with almost no washing up.
Ingredients
To top (Optional)
Instructions
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Prepare veggies
Set the oven to 200°C to preheat and put 550ml of water on to boil in the kettle. Wash your veggies (leeks and carrots), peel the carrots into matchsticks and add them to a large roasting tin. Then finely slice the leeks and add them to the roasting tin too. Dice the tofu into small cubes and also add this.
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Add aromatics and liquid
Grate the ginger directly into the roasting tin either using a micro plane or the finest part of a box grater and then dust the turmeric into the roasting tin. Add the coconut milk and 550ml of the hot water from the kettle. Stir in the peanut butter and then grate the zest from the lemon. Then slice the lemon in half and squeeze all the lemon juice into the tin. Season this with a generous pinch of salt and pepper.
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Add noodles and roast
Layer the rice noodles on top of the veggies, cover this foil and bake for 15 minutes until the noodles have softened.Â
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Stir halfway way
Remove the tin from the oven and stir the noodles into the liquid. Replace the foil and return the roasting tin to the oven for another 15 minutes until the veggies are cooked through
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Assemble and serve!
Remove the roasting tin from the oven, finely chop the parsley. Divide the noodles between 4 bowls and top with the parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 577kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 13g65%
- Sodium 251mg11%
- Potassium 508mg15%
- Total Carbohydrate 61g21%
- Dietary Fiber 10g40%
- Sugars 7g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Tofu Prep for Maximum Flavor: Press excess moisture from the tofu before cubing to help it absorb the fragrant coconut-turmeric broth as it bakes.
- Noodle Texture Control: Ensure the rice noodles are submerged halfway through baking when you give the tray a thorough stir. Covering tightly with foil traps steam, ensuring they cook evenly without going mushy or dry.
- Balanced Aromatics: Whisking the peanut butter directly into the warm coconut milk and lemon juice before pouring guarantees a smooth sauce with no clumps.
- Batch Storage & Reheating: Store leftovers in sealed containers in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop with a quick splash of water or milk to loosen up the sauce and revive the noodles.
- Simple Adaptations: Throw in extra vegetables like tenderstem broccoli or sugar snap peas, swap the parsley for fresh coriander, or scatter crushed roasted peanuts over the top for extra crunch.
