Virtual Vegan Potluck! Curry Noodles with Broccoli and Tofu

Welcome to the second Virtual Vegan Potluck! If you just happened to come to my site and don’t already know about the Virtual Vegan Potluck, here’s how it works. Since we can’t all get together for a real vegan potluck (participating bloggers are from all over the world!), Annie from the blog An Unrefined Vegan came up with the idea to have one virtually. This means that a lot of different blogs post vegan recipes on the same day for a variety of courses…appetizers, salads, main dishes, soups, desserts, etc.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

My plans for the potluck were a bit thrown off by Hurricane Sandy. I signed up to make an appetizer, but I wasn’t able to make the recipe I wanted to this past weekend because Hurricane Sandy kept me from the grocery store. I didn’t have the ingredients I needed, so instead, I’m sharing a different recipe, which is also quite tasty. It could still fall under the appetizer category, or it could be a side or a main dish too. It’s got a yummy flavor combo, and it’s quick to make.

This recipe originally came from Vegetarian Times in the April/May 2011 edition. I changed a couple small things, but it’s mostly the same as the Vegetarian Times Recipe.

Ingredients:

  • 2 teaspoon vegetable oil
  • 2 large shallots
  • 3-4 cloves of garlic
  • 1/4 of a yellow onion
  • 1/2 cup cilantro (save 1/4 cup for garnish)
  • 2 Tablespoons Thai  red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 15-ounce can light coconut milk
  • ¾ cup vegetable broth
  • 2 teaspoons brown sugar
  • 1 12-ounce package of firm tofu
  • 1 package of Asian noodles (I used flat Somen noodles)
  • 5 cups broccoli florets
  • 1 lime

Directions:

  • Chop the onion and shallots, and press or mince the garlic. Roughly chop the cilantro. It’s okay to leave some of the upper stems in with the leaves when you chop it. Set aside 1/4 cup of the cilantro for garnish.
  • Heat the oil in large pot over medium-high heat. Sauté the shallots, garlic, and onions in the oil for a couple minutes. Add 1/4 cup of cilantro, curry paste, curry powder, and turmeric. Stir and let cook for a minute. (I was worried it would be too spicy with the Thai red curry paste, but it turned out not to be spicy at all. I think this probably varies by brand, but I would consider increasing the amount of curry paste next time I make this.)
  • Add in the coconut milk, broth, and brown sugar. Stir and bring to a simmer. Reduce the heat to medium and cook for 5 minutes.
  • Drain the tofu and cut it into 1 inch cubes. If you want it to be a little crispy on the edges, you can saute it in a little oil in a separate pan before adding it to the pot. Add the tofu to the pot with the other ingredients, and simmer another 10 minutes.
  • In a separate pot, cook the noodles according to the directions on the package. You could also substitute rice instead of noodles, if you prefer. Add the broccoli florets to pot of noodles for the last 2 minutes of cooking time. Drain the noodles and broccoli and add them to tofu-curry mixture. Mix well, so the noodles and broccoli are coated.
  • Serve the curry noodles with the chopped cilantro sprinkled on top and a lime wedge on the side. Don’t skip the lime! Squeezing the lime juice over the noodles really completes the flavor of this dish.

You can work your way through the whole potluck by starting at Vegan Bloggers Unite! and following the links. The blog before mine in the potluck is 40 Fit In The Mitt. The blog after mine in the potluck is VegHotPot.

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41 thoughts on “Virtual Vegan Potluck! Curry Noodles with Broccoli and Tofu

  1. Pingback: Virtual Vegan Potluck – November 2012! «

  2. This recipe looks so good! I’m loving all the flavors you used, especially the coconut milk. I love it in savory things!

  3. Great blog title and I love that Kafka quote. I am making something tofu broccolish tonight too, your dish looks great. How are you fairing after the hurricane?

  4. Pingback: Canapes Two Ways: Bean Puree Bruschetta and Mixed Mushroom Polenta – Virtual Vegan Potluck! « veghotpot

  5. Pingback: Virtual Vegan Potluck – All Hail Kale – All Hail Kale « 40 Fit In The Mitt

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