Rainbow Curry Noodle Bowl + Crispy Tofu
*Store for up to 4 days in the refrigerator.*
At-home prep instructions:
Preheat the oven to 400F*. Line a baking sheet with parchment paper. Place the tofu on the baking sheet and bake until warm, about 5-7 minutes.
Bring a large pot of water to boil, add rice noodles and cook for length of time designated on package.
Meanwhile, transfer the vegetable curry mix* to a pot on the stove and cook at medium-heat. Stir occasionally, until warm (5-10 minutes).
Drain the rice noodles when they are finished cooking.
To serve, transfer the noodles to bowls and ladle the vegetable curry mix on top, then add the tofu. Garnish with the green onion and cabbage.
*Alternatively, the tofu and vegetable curry mix can be microwaved.
Ingredients (organic whenever possible):
Rice noodles, sweet potato, carrots, bell pepper, broccoli, onion, garlic, cabbage, green onion, ginger, vegetable broth, coconut milk, soy sauce, red curry paste, salt, pepper, tofu, sesame oil, rice vinegar
*contains soy, sesame and coconut