Red Curry Carrot Noodle Bowl with Baked Tofu & Fresh Basil

Red Curry Carrot Noodle Bowl

with Baked Tofu & Fresh Basil

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SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
400
FAT
18g
CARBOHYDRATES
39g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¼ cup peanut sauce
  2. 2 tbsp red curry paste
  3. 6 oz Wildwood® Organic Sproutofu Baked Tofu
  4. 1 cucumber
  5. 2 carrots
  6. ½ oz fresh basil
  7. ¼ cup peanuts
  8. For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nuts
Nutrition

INSTRUCTIONS

1
Prepare the ingredients
Vegan_Curry_Carrot_Step-1
In a large bowl combine the peanut sauce, as much of the red curry paste as you’d like, and 1 tbsp water. Cut the tofu into cubes. Thinly slice the cucumber. Peel the carrots, discard the peels, and use a peeler to create ribbons with the remaining carrot. Pick the basil leaves.
2
Toss the salad
Vegan_Curry_Carrot_Step-2
Add the tofu, carrot ribbons, and sliced cucumber to the bowl with the dressing and toss well. Divide red curry carrot noodles and tofu into 2 servings and top with basil and peanuts.