
2 Serving
Lunch
Red Curry Carrot Noodle Bowl
with Baked Tofu & Fresh Basil
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
400
FAT
18g
CARBOHYDRATES
39g
PROTEIN
25g
Get Recipes Delivered
INGREDIENTS
Allergens: peanuts, soy, tree nuts
Cook Time
2 Servings | 5 min
Nutrition (per serving)
CALORIES
400
FAT
18g
CARBOHYDRATES
39g
PROTEIN
25g
Get Recipes Delivered
INSTRUCTIONS
1
Prepare the ingredients
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
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.
SIMILAR RECIPES
SOLD OUT

2 Serving
Lunch
Red Curry Carrot Noodle Bowls with Baked Tofu & Fresh Cilantro
5 Mins
/
410 Calories
SOLD OUT

2 Serving
Lunch
Brown Rice Banh Mi Bowls with Tofu & Pickled Jalapeños
5 Mins
/
600 Calories
SOLD OUT

2 Serving
Lunch
Brown Rice Banh Mi Bowls with Edamame & Pickled Jalapeños
5 Mins
/
520 Calories