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These Kale and Tofu Curry Noodles are the BEST! Packed with so much flavour and nutrient-dense foods, you can’t go wrong with this 15-minute recipe. I know you guys love easy recipes, vegan recipes and healthy recipes so I wanted to share one of our go-to’s!
Is tofu healthy?
I get this question a lot so I thought I’d address it here! Tofu can be a great addition to a balanced diet if consumed in the right way. Tofu contains phytoestrogens which mimic estrogen in the body but have an important role in ridding the body of xenoestrogens, harmful substances found in plastics, chemicals and toxins in our day-to-day life. While other foods contain phytoestrogens (such as flax, carrots and yams), quality soy can be beneficial if consumed correctly for you and your body. Tofu can be a great source of complete protein, especially for those on a plant-based diet. Everyone is going to tolerate different foods in their own unique way, so that makes no exception for soy! If you choose to include tofu in your diet, and you feel good eating it, the best way to consume tofu (in my opinion) is as follows:
- choose organic, non-GMO tofu (this is super important because soybeans are one of the most genetically modified foods, which can have serious impacts on our health)
- look for sprouted tofu, if available to you
- look for tofu made with locally grown soya beans (Austria, Canada or NZ all grow their own quality soybeans)
- Be mindful of your hormones – as a female, there are certain phases of the month where soy protein can be more beneficial to your hormones than other phases. This can be really helpful when struggling with hormonal imbalance, skin issues or weight management. Chat with your nutritionist or naturopath to learn more about this.
- Tempeh is a great alternative if you want more nutritional benefits because it is essentially fermented soya beans, making it easier for your body to digest and utilize the proteins.
These Kale and Tofu Curry Noodles are:
- A perfectly balanced meal with clean protein, carbohydrates and healthy fats to keep you satiated and feeling amazing.
- Super yummy as leftovers for the next day!
- Flexible: try using tempeh or chicken if you don’t eat tofu and use other veggies you have in the fridge. This recipe is totally adaptable!
Let’s enjoy some Kale and Tofu Curry Noodles!
Recipe: 15-Minute Kale & Tofu Curry Noodles
Course: MainDifficulty: Easy2
servings5
minutes15
minutesIngredients
2 tbsp coconut oil
1 block of organic tofu, cubed
spices: 1 tsp. smoked paprika; 1/2 tsp turmeric
1/2 of a small yellow onion
2 cloves of garlic
2 large handfuls chopped kale
1 large vine tomato
1 can coconut full fat coconut milk/cream
2 tbsp tomato paste
the juice of 1/2 lemon
2 servings rice noodles
1 heaping tbsp nut butter (peanut or almond)
salt and pepper, to taste
Directions
- In a large pan, add the coconut oil. On high heat, add the tofu cubes and spices and shake the pan until the tofu becomes golden brown.
- Add the onion and garlic and saute for a few minutes. Next, add the kale and tomato and saute for a minute or two.
- Add the coconut cream, about 1 cup of water, tomato paste and lemon juice. Let this simmer for a minute and then add the rice noodles. The noodles should be separated so they can cook nicely. Give them about 5 minutes.
- Add the salt and pepper and a scoop of peanut butter if you wish! Enjoy!
