Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

I’ve employed the best wee assistant photographer ever. Just look how cute! I mean, come on… he even did double duty as a little sous chef, helping me pick the snow peas from the garden for this dish.

We’ve been doing lots of very quick meals lately that are really cheap and super easy. Those are always the best ones though, right? The dishes that most folks make, most of the time. Sometimes food bloggers can get carried away in the beauty of the unique and the original (guilty) but honestly, the beauty of a tasty dish that can be done in 30 minutes flat after a busy day at work can be just as beautiful. Especially when you have a little one constantly pulling on your arm to please, '“Come play trains!” (he’s obsessed with these) or “Come play the wrestle game!” (the latter is just him jumping up and down on us on the bed…), because those playful moments with the munchkins are the truly beautiful moments you don’t want to miss.

A word to the wise: be careful when eating this one. Turmeric will stain the shizz out of anything and everything. It’s incredible for inflammation though! I ensure Todd gets a lot of it in his diet because of his rheumatoid arthritis. I put it in everything. Be sure to add a dash of pepper when consuming turmeric because it super boosts the absorption rate.

Thai Curry Turmeric Rice Noodles w/ Grilled Tofu

By Katie Henry - Produce On Parade

Rice noodles and sauteed veggies simmer in a deliciously creamy, coconut Thai curry turmeric sauce topped with grilled tofu. A hint of sweetness and spice, this is a super fast and easy dish that’s perfect for a weeknight.

Ingredients

• 6 oz rice noodles (I like the wide ones)
• 1 14 oz package of firm tofu, drained and cut into four rectangles
• ½ tbsp coconut oil (or olive oil)
• ½ medium yellow onion, thinly sliced
• 4 garlic cloves, smashed and thinly sliced
• 1 ½ tbsp Thai green curry paste
• 1 tsp ground ginger
• 1 tsp ground turmeric
• Dash of white pepper (black will work)
• 1 medium carrot, julienned
• 2 medium celery stalks, cut on the bias
• 1 15 oz can full-fat coconut milk
• 2 tbsp soy sauce
• ½ tbsp brown sugar
• Small handful of snow pea pods, whole
• Sprinkling of sesame seeds, for garnish (optional)

Instructions

1. Bring a large pot of water to boil for the noodles. Cook until al dente, drain and set aside.
2. Heat a grill pan over medium-high heat and coat with a nonstick cooking spray if needed. Grill each tofu piece for 5-8 minutes on each side, until grill marks appear. Remove from heat and set aside.
3. While the noodles and tofu cook, heat the coconut oil in a large soup pot over medium heat. Add the onion and garlic; saute 2 minutes. Add the curry paste, ginger, turmeric, and pepper; saute 2 minutes. Add the carrot and celery; saute 2 minutes.
4. Stir in the coconut milk, soy sauce, and brown sugar; reduce heat to low and simmer for 3 minutes. When the noodles are done stir them into the pot with the pea pods, remove from heat and let rest for additional 3 minutes so the noodles can soak up some of the sauce.
5. Serve the noodles hot, topped with grilled tofu. Drizzle some sauce over the tofu and top with sesame seeds.

Prep time: 10 minutes
Cook time: 00:15
Total time: 00:25
Yield: 3 servings

Save Money!

I buy my nutritional yeast here. It’s only $9.55 per lb versus $13.99 per lb in the bulk bin (!) at our local grocery store!

I buy my canned coconut milk here, at half price almost. It’s only $2.12 per can versus $3.99 per can at our local grocery store!

More Curry and Thai Recipes

Delicata Squash and Broccoli Coconut Curry

Healthy Tofu Curry

Effortless Thai Pasta

Thai Coconut Curry with Kelp Noodles

Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

***PROMO CODE for Zyliss Non-Stick Cookware below!***

Hey everyone! I hope that the seep of fall is blossoming beautifully for you. The air here in Alaska is crisp and pungent with the perfume of wild, highbush cranberries.

We've been having a bit of storm this week, complete with powerful winds and angry rain; many of our leaves have already dropped from the trees. Fall in Alaska is about four days long and this intense wind has just given it a big shove, hurrying it along. It goes something like this:

• Day 1 of Fall - It starts to get real cold at night.

• Day 2 - The leaves turn banal yellow.

• Day 3 - The leaves turn pale brown.

• Day 4 - The (normal) wind and rain arrives; the leaves vacate the trees.

Yes, this is a 100% accurate representation of an Alaskan fall. We don't even count it as a season, it's so short and decidedly unremarkable. We only have three seasons up here. Breakup (spring), construction (summer), and winter. Now you know! I still love our fall though...

The end of construction season has the CSA we subscribe to in full swing with lots of fresh and yummy veggies like this broccoli. As our no-oil, whole foods diet trial continues, this made an excellent and quick weeknight dinner last week. I confess that I've had some slip ups here and there. Mainly a sneaky sneak of some vegan ice cream and bagged popcorn, etc. Todd for the most part has been doing pretty good on it. He made the vegan America's Test Kitchen pancakes (a former staple of his), which use coconut oil, for my non-hermit book club last week and had a few. He told me he did seem to feel worse after eating them, so maybe there is something to this whole oil thing with regards to it's inflammatory influence on rheumatoid arthritis.

I'm currently reading, The Other Side of Impossible: Ordinary People Who Faced Daunting Medical Challenges and Refused to Give Up by Susannah Meadows. It's collection of stories about families that have struggled with a chronic illness and sought out 'alternative' treatments when standard western medicine wasn't helping. It's pretty incredible how resilient these people are and I found Todd and myself relating to them in different ways. He's so incredibly enthusiastic and flexible, always willing to continue try this thing or that thing I read about in new study. And myself, unrelenting with research and constantly pouring through both anecdotal and scientific evidence regarding upcoming treatments for autoimmune diseases. #cantstopwontstop

A couple of the folks in the book have RA and I found it especially inspiring to read how they didn't stop trying to find a cure or at least something that helped them managed their pain and symptoms. No matter how bad it got, they were always hopeful that something had to give. It took me a long time to realize that we were the same. That's why we won't stop at just being vegan. If we need to cut out oil and adopt a low-fat, whole foods diet then we'll be there. It might seem extreme to some, but like the book states, until you're faced with the struggle of a chronic autoimmune disease and finding that nothing is working, not even harsh chemotherapy drugs and injectable biologics, you don't know what you wouldn't try if you even had the remote possibility at making a difference in your quality of life. 

The book actually centers on the caregivers of those suffering just as much as the victims, and how far they'll go to help their loved ones. It's really incredible at the hope and tenacity of these people. If you can relate in any way, I encourage you to pick up this book. 

Easy Grilled Teriyaki Tofu w/ Quinoa & Broccoli

Recipe by Kathleen @ Produce On Parade

This is an incredibly easy and quick meal that is simple enough for a busy weeknight after a long day at work. Super healthy, this dish emphasizes plant-based protein, whole grains, and getting some greens in! Teriyaki sauce adapted from food.com.

Ingredients

• 14 oz firm or extra firm tofu, pressed for 15 minutes then sliced into 4 rectangles
• 1 cup dry quinoa
• 1 ½ cup water
• 1 large broccoli head, chopped
• 2 tbsp soy sauce
• ½ cup water
• ¼ tsp ground ginger
• ¼ tsp garlic powder
• 3 tbsp brown sugar
• 2 tbsp agave nectar
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 green onions, sliced
• 1/4 cup chiffonade fresh basil
• dash of sesame seeds, for garnish

Cooking Directions

1. Press the tofu to remove water, then slice. Grill each slice in a nonstick grill pan over medium-high heat for about 5 minutes on each side, until they have nice marks. Remove from heat and set aside.
2. In a small saucepan, toast the dry quinoa over medium heat for about 1 minute then slowly add the water (carefully as it will spit in the hot pan). Bring to a boil over high heat with a dash of salt then reduce to a simmer and cover; cook for 15 minutes until all the water has evaporated. Remove from heat and fluff with a fork; cover and set aside.
3. While the quinoa cooks, chop the broccoli and steam for about 5 minutes until bright green and still retains some crunch. Remove from steam basket and set aside.
4. In a liquid measuring cup, whisk together the soy sauce through the agave. Bring to a boil over medium-high heat in a small saucepan. Whisk together the cornstarch and cold water then slowly whisk into the soy sauce mixture; simmer for a few minutes until thickened slightly. Remove from heat.
5. To plate, place ¼ of quinoa and broccoli in a shallow bowl, top with one rectangle of tofu, drizzle with the sauce then top with green onions, basil, and sesame seeds. Repeat with 3 more bowls. Serve hot.

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Vegan Saag Tofu Paneer

This meal is a spiced, green powerhouse with filling plant-protein. Creamy vegan saag tofu paneer is sure to please even spinach haters (at least it did in my house). It’s quick and easy too; a terrific and unique weekday meal that’s hearty, comforting, and satisfying. Slightly adapted from Serious Eats.

Life with an infant is difficult. I know this is a **stunning revelation** to all of you who have raised children...*cough* sarcasm. Everything is a compromise and there are no survivors. In case you don't know what it's like, here's just a glimpse: Oliver is down for his patented 12 minute nap (oh sweet joy); do I shower or eat? Eat. As fast as I can. Meals are no longer savored but inhaled in manner that would shock any observer. What's this? Miraculously, his 12 minute nap has turned into a 20 minute nap. Do I shower or just sit and zone out for as long as I possibly can? Definitely zone out. This could mean reading a book, pursuing Facebook, checking Instagram, snuggling with the pups, or literally just zoning out. Zoning out it is. Alert the press! This is turning into a half hour nap!! Do I shower or try to clean up the house/do something productive. Clean the house. Or try, oh fresh hell... he's awake. 

Life with a newly minted teeny person is a constant battle of decisions. Mostly over whether to tackle personal hygiene or do any of the other basic, everyday life things that you took for granted, nay even put off, before having a child. My mornings, exhausted after waiting for Oliver to fall asleep hopefully by midnight and then waking up to nurse three plus times a night, are decisively rushed. Like a sleep-drunk wonder woman, I whirlwind around trying to tidy the house and clean up the kitchen (whoops, I must have zoned out for the remaining half an hour of the nap), and make things easier for Todd while he is home; preparing the bottles, arranging the cloth diapers, feeding the dogs, getting my lunch together, making a giant pot of coffee (why did we go with a pour-over?!), and putting together a quick breakfast for him. 

Motherhood is rarely glamorous or even joyful all the time. This is no time to be a Pollyanna, but unfortunately that is what many new mothers portray. Honestly, my hair is permanently frizzled, my clothes probably need a good washing, and my eyes speak the truth at how run-down I am trying to work out how to best be Mother, Wife, Employee, Friend, Myself. Sometimes my mood is quiet or frustrated or overwhelmed. The thirty pounds I'm still hefting around is getting really, really old, and pumping three times a day is (in the words of a fellow coworker) "annoying and a hassle". Who wouldn't be a little irritable? Prior to pregnancy, running five miles a day during my lunch break or doing an hour of yoga was just part of me. Now it's all I can do to drag my lumpy, tired body to do the grocery shopping or... seriously... half the time I just fall asleep on the tiny bench in one of our mammography dressing rooms that we don't use, shhhhh. It's probably the most pathetic thing you've ever seen. But I'm okay with that. I'm okay telling the whole world that this is a struggle. A struggle I've brought upon myself, I know, and a struggle that is pretty much the best thing ever. But it sucks. But it's the best.

I'm not complaining. I want to let you know that if you find yourself not as cheerful as people think you should be with new motherhood or 100% rainbows and giggles with your new life or perhaps you're just downright f-ing freaked that your hair is falling out at an alarming and worrying rate and the fact that you can no longer run one measly mile without walking (damn bedrest)... if you can relate to any of this at all; I tell you this... you are not alone. Hang in there. You're not alone and despite social media and every mother ever telling you that that little bundle of joy is the best thing to have ever happened to you (it really is though)... it's still okay to be anxious, tired, and not feel like yourself sometimes. And not even in a postpartum depression way either. You don't need a medical diagnosis to feel out of sorts (though if you suspect you might have PPD, please seek medical guidance). Also, you don't have to apologize for it or make excuses! It's okay to take your time to adjust. Don't let anyone make you feel as though you should rush it or pretend to be happier than you are.

A lot of my days are super happy. I'm incredibly lucky to have such a loving husband, terrific job, and in general a pretty wonderful life. My little fella is quite possibly the best thing that I've ever experienced, but I'd be lying to say sometimes I don't feel like myself or that I'm too exhausted to leave the bed. And that sleep-deprivation can be a real bitch. It can make me feel like a bad mom sometimes, but I'm here to tell you that (just like I tell Oliver), everything's okay. Mommas, we'll get through to the other side. If you need a little help, ask for it! I confess I am TERRIBLE at doing this, but hopefully you can inspire me. 

Also... you guys... horror of all horrors, I'm twelve books behind schedule for my yearly reading quota. #realproblems #moresarcasm #whoamI

I have a lot of momma-to-be friends out there; I hope you found this both terrifying and helpful, but mostly helpful.. and somewhat comforting... but truly scary. The hair thing is for real. I'll be partially bald soon. Below is a recipe I included in this post, mostly so I could find a way to vent. It's really delicous. 

Vegan Saag Tofu Paneer

Recipe by Kathleen @ Produce On Parade

This meal is a spiced, green powerhouse with filling plant-protein. Creamy vegan saag tofu paneer is sure to please even spinach haters (at least it did in my house). It’s quick and easy too; a terrific and unique weekday meal that’s hearty, comforting, and satisfying. Slightly adapted from Serious Eats.

Ingredients

• 12 oz firm or extra-firm tofu, pressed and cubed
• 1 tbsp miso paste (I like red)
• ¼ cup fresh lemon juice (2 lemons), divided
• 2 tbsp olive oil, divided
• Dash of kosher salt and pepper, to taste
• ⅔ cup vegan milk
• ½ head of small cauliflower, florets chopped
• 3 large garlic cloves, minced
• 1 1-inch knob of ginger, minced
• Dash of crushed red pepper, to taste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ⅛ tsp ground cardamom
• 4 oz fresh swiss chard, destemmed and chopped
• 8 oz fresh spinach
• 1 heaping cup frozen corn

Cooking Directions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper or silicone baking mat. In a large bowl whisk together the miso, half the lemon juice, and 1 tbsp oil. Add the cubed tofu and toss to coat, sprinkling with salt and pepper. Bake in a single layer on the sheet for about 25 minutes until golden brown. Set aside.
2. While the tofu cooks, combine the milk and cauliflower in large rimmed frying pan; bring to a boil over high heat then reduce to a simmer. Cook for about 10 minutes, until the cauliflower is tender; transfer to a blender and blend until smooth. Set aside.
3. In the now empty frying pan, heat the remaining 1 tbsp oil over medium-low. Saute the garlic, ginger, crushed red pepper, and remaining spices in the pan for about 5 minutes until fragrant. Stir in the chard, spinach, and corn; cook for about 5 minutes until the chard is wilted.
4. Stir in the blended cauliflower to combine, then toss in the baked tofu; add additional milk to obtain desired consistency and cook over medium for about 5 minutes.
5. Serve hot, over rice or with vegan naan.