vegetarian | gluten free | egg free | dairy free | vegan

25 minutes or less

What You’ll Need:

4 ounces rice noodles

1 broccoli crown, chopped

1 sweet bell pepper, diced

1 (5oz) bag slaw mix, any variety, or 1 little cabbage, sliced

1 block organic, firm tofu, cubed

For the broth:

1 Tbsp coconut oil

1 small purple onion, minced

1 Tbsp fresh ginger, minced

.5oz fresh cilantro, minced

1 can full fat coconut milk

1 can filtered water (just use the coconut milk can, obvi)

2 Tbsp Tamari

1 Tbsp raw sugar

2 Tbsp red curry paste

1 tsp sea salt

OPTIONAL: 1 Tbsp Sriracha

Bring a pot of lightly salted water to a boil for the noodles & cook according to package instructions.

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press lightly on the top plate to begin releasing moisture from tofu & set aside.

Next, sauté onion & ginger in a deep frying pan or Wok with coconut oil until aromatic. Add remaining ingredients for the broth. Cover, bring a boil. Reduce heat & simmer.

While all of this goodness is happening, prepare the bowls: Divide prepared veggies, pressed, diced tofu, & cooked noodles evenly among 2 big soup bowls. Use a ladle to cover each bowl with broth. Allow the bowls to sit for a few minutes before diving in to flash steam the veggies.

Prepare to blow your own mind. Invite a friend.

Serves 3.