1400 700 vegan redcurrycarrotnoodlebowl hero

Red Curry Carrot Noodle Bowls

with Baked Tofu & Fresh Cilantro

lunch

10 minutes or less Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free Indian Nuts Root Vegetables Tofu Lunch
SERVINGS
2
PREP & COOK TIME
5 min
CALORIES
410
FAT
18g
CARBOHYDRATES
40g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¼ cup peanut sauce
  2. 2 tbsp red curry paste
  3. 7 oz Wildwood® Organic Sproutofu® Baked Tofu
  4. 1 cucumber
  5. 2 carrots
  6. ¼ oz fresh cilantro
  7. ¼ cup peanuts
Allergens: peanuts, soy, tree nuts
Nutrition

INSTRUCTIONS

1
Prepare the ingredients

In a large bowl, combine the peanut sauce, as much 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 the peeler to create ribbons with the remaining carrots. Pick the cilantro leaves from the stems.

2
Toss the salad

Add the cubed tofu, sliced cucumber, and carrot ribbons to the bowl with the dressing and toss well. Divide the red curry carrot noodles and tofu into 2 serving dishes and top with cilantro leaves and peanuts.