carrot, coconut milk, cumin, curry, edamame, fermented, ginger, gut health, individuals, kale, Nature, no added oil, plant-based, Recipe, rice noodles, soya sauce, tofu, turmeric, whole food plant-based, zucchini

Edamame tofu curry

Spice up your day

Cold days call for hot meals (get it?) so here is one designed to warm you up this cold energy crisis winter.

No need to stir

This is an easy one pot recipe, with minimal time and effort spent in the kitchen.

Foods are valued depending on what you compare them to

What makes this curry a little bit more health promoting that the usual recipes?

First of all it is plant-based, which inherently makes it a far better choice (more on this in other posts).

Second of all we tweaked the ingredients a bit to make it more nutrient dense.

Improvements made:

  • swapping white rice noodles for whole grain rice noodles
  • eliminating adding oil to our recipe, drastically reduces the fat content
  • Introducing more protein with adding tofu and edamame
  • using whole food ingredients
  • packed with diverse vegetables
  • high fiber content

Very important tip to balancing your meals

Balancing your meals to make them more nutrient dense, help with satiety, and fiber intake.

SOUP

Soup to begin your meal is always an improvement in water, fiber, and nutrient intake. Make any soup you like and help with satiety before you dig into the pizza, so you can fully enjoy every bite.

SALAD

A great salad can balance out any meal. In our case we add it for variety of nutrients, and to improve the fiber content of the meal. We suggest an abundant green salad with all the fun veggies you like to add color and taste.

If you don’t want it to take away from your pizza experience – just eat it before hand, after the soup or instead of it.

Be creative

Explore your palate and all the ways you can make this dish more balanced, nutritious and delicious. Try introducing more ingredients like vegetables, legumes, seeds, nuts, herbs or spices.

Edamame tofu curry

Prep Time: 10 Minutes
Cooking Time: 20 Minutes
Total time: 30 Minutes
Servings: 2-4 People

Ingredients

curry
  • 2 cups coconut milk from a can
  • 2 large carrots chopped
  • 1 cup frozen edamame
  • 1 small zucchini chopped
  • 2 kale leaves chopped
  • 200 g tofu
  • 2 tablespoons soya sauce
  • 1 teaspoon curry spice mix
  • 1/2 teaspoon turmeric
  • 2 inch grated ginger*
  • pinch of cumin
  • pinch of pepper
  • salt to taste
base
  • 2 servings whole grain rice noodles
  • 1 liter boiling hot water
toppings
  • 1 tablespoon chopped spring onions
  • pinch of chilli flakes

Instructions

1. To a wok or a nonstick pot add the coconut milk, spices, ginger , edamame and chopped carrots.
2. Chop and add the kale and zuchinni.
3. Cube the tofu and add to the mix,.
4. Put the rice noodles into a heat resistant bowl and pour over the hot water and wait for 3-4min (or according to instructions on the package).
5. Add the cooked rice noodles to a serving bowl and pour over the curry.
6. Add the toppings, spread them equally and if so inspired add more nutritious ingredients and serve.
Print
*for a gluten free recipe replace with buckwheat flour

**you can use 3 Tb plant milk instead, make the water part smaller for the same amount

***is you can find one with olives or basil, those tastes work great w pizza (if you're allergic to soy choose any legume or seitan alternative you like)