Healthy Facts:
- Sulfides in garlic and onions fight the effects of oxidative stress and improve iron absorption
- Tofu is a superstar protein alternative that builds muscle and supports weight loss
- Bell peppers are rich in antioxidant vitamins A and C, both important for a healthy immune system
- Medium-chain healthy fats in coconut oil and coconut milk can boost weight loss and improve heart health
- Sesame seeds are rich in bone-strengthening calcium
25 Min Cook Time | 5 Min Prep Time | Serves 4 | 372 Calories per Serving
Ingredients
- 1 tablespoon coconut oil
- 1 cup yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1 red bell pepper, thinly sliced
- 1/2 cup mushrooms, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 2 teaspoons madras curry powder
- 2 cups vegetable broth
- 1 can coconut milk
- 6 ounces firm tofu, cubed
- 2 cups sea tangle noodles, soaked according to package directions
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon sesame seeds
- 1 sheet toasted nori, crumbled
What You Need
- Measuring cups
- Large saucepan
- Strainer or colander
- Knife and cutting board
How To Make It
- In a large saucepan, heat coconut oil over medium heat until shimmering. Sauté onions, garlic and ginger for 3 minutes, until softened.
- Add red pepper and sauté 3 minutes more. Add mushrooms, cook until soft, about 3 minutes. Add spices, stir and cook 2 minutes.
- Pour in vegetable broth and coconut milk. Add tofu. Reduce heat and let simmer 10-15 minutes until vegetables are soft and tofu is heated through.
- Drain noodles and divide between 4 bowls. Pour warm soup over noodles and garnish with cilantro, sesame seeds and nori.
