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!
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!
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.
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.
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.
Layer the rice noodles on top of the veggies, cover this foil and bake for 15 minutes until the noodles have softened.
Remove the roasting tin from the oven, finely chop the parsley. Divide the noodles between 4 bowls and top with the parsley.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
