09 09 2014.

tofu curry over vegetable noodles

Tofu Curry over Vegetable Noodles - Spice & Dice

When Darren and I moved in together into a bright, sunny apartment in Portland, we discovered that we were very close to a local treasure: Rosemont Market. For those outside of the Portland/Yarmouth area in Maine, it would be hard to describe just how amazing this little store is. Almost everything in the store is local, from the produce, dairy and spices to the meat, coffee and baked goods. (Minus, of course, the vast and unique selection of imported wines.) The space is painted in colorful and bright oranges, greens and yellows.

Tofu Curry over Vegetable Noodles - Spice & Dice

Sunday afternoon, I took a short stroll – it really only takes me 5 minutes to walk to Rosemont – to pick up some produce. Onions, zucchini, summer squash, rainbow carrots. This is probably the best I’ve ever done “just winging it.” I created this recipe initially because I had an extra package of tofu in the fridge that I hadn’t used for a different recipe and a co-worker mentioned wanting Indian food while at work. That was all I needed. I immediately began planning my dinner for that night. I had curry on my mind.

Tofu Curry over Vegetable Noodles - Spice & Dice

Before I started baking, I had planned to use a Trader Joe’s curry sauce that I bought months before, (which is delicious, by the way) but I really wanted to try my hand at a homemade curry. So before even beginning to experiment, I typed up my own instructions to follow. Coconut milk, curry powder, flour, olive oil. Simple enough.

Tofu Curry over Vegetable Noodles - Spice & Dice

And it was just that. Extremely simple. I’ve also been really into using my mandoline. It’s just a fun instrument and never fails to impress me with its pristine veggie-chopping abilities. My mandoline (a gift that Darren bought for me on our one-year anniversary) is my favorite kitchen appliance! Fries, veggie noodles, chips – you name it. This mandoline can do it!

Tofu Curry over Vegetable Noodles - Spice & Dice

Alright so I have to admit something. Traditional curry sauce usually has fish sauce in it. I created this curry recipe to work with the items that I had in my pantry at the time and I wouldn’t change a thing. It’s comprised of four ingredients and this sauce is delicious. It’s just so easy and inexpensive to make. Darren and I both took what was left to work the next day and it tasted even better! Once the sauce has had time to sit for a while, covering the vegetable noodles, the flavor really comes out!

Tofu Curry over Vegetable Noodles - Spice & Dice

I should also mention, for those who are interested, that this dinner is both vegetarian and vegan! If you want to make it gluten-free, all you have to do is substitute the flour in the roux with a gluten-free flour or almond flour.

Tofu Curry over Vegetable Noodles - Spice & Dice

tofu curry over vegetable noodles


yields: 4 servings

Ingredients:

  • 14 oz. extra-firm tofu
  • 1 medium zucchini
  • 1 medium summer squash
  • 3 medium carrots (I used rainbow carrots)
  • 1 Tbsp. flour
  • 1 Tbsp. + 1 Tbsp. + 1 Tbsp. extra-virgin olive oil, divided
  • 1 cup coconut milk
  • 1 Tbsp. curry powder
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1 tsp. sesame seeds

Instructions:

  1. Drain liquid from tofu package and pat-dry. Let it sit on paper towels while you prepare your curry sauce and vegetable noodles.
  2. Julienne your zucchini, summer squash and carrots with a peeler, spiralizer or mandoline. Set aside.
  3. In a sauce pan, create a roux: heat 1 Tbsp. olive oil over medium-low heat. Whisk in the flour and keep moving until the flour and olive oil are mixed with no clumps. Slowly add in the coconut milk and bring to a boil. Remove from heat and stir in curry powder and salt.
  4. Slice the tofu into small cubes and transfer to a clean sauce pan with 1 Tbsp. olive oil and the minced garlic. Cook over medium heat, covered, for roughly 8 minutes, stirring once or twice.
  5. In a separate pan, heat the vegetable noodles and 1 Tbsp. olive oil on medium heat. Once warm, remove from heat.
  6. When the tofu is browned, add the curry sauce. Stirring, turn down the heat and let simmer for 1-2 minutes.
  7. Assemble your meal: put your noodles at the base of your bowl. Top with tofu and spoon curry sauce over the noodles. Sprinkle sesame seeds on top.

2 Comments

  1. What brand of mandoline do you have? My girlfriend and I have long considered buying one but we’re intimidated to take the plunge because we’ve heard such bad things about “entry level” mandolines.

    • Kelsey @ Spice & Dice

      I have the Swissmar Borner V-1001 V-Slicer Plus Mandoline (from Amazon) – based on the reviews. It’s worked really well for me! I don’t expect that it’ll last as long as the heftier ones, but for the price I’d say it’s well worth it! I also wasn’t sure I’d use one as often as I do. If/when it breaks, I may decide to invest in a better one.

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