Turmeric Tofu Noodle Bowl

Ingredients

• 2 cooked servings of your favourite noodles
• 2 handfuls kale
• 1 pack organic form tofu (300g)
• 1 head broccoli
• 1 chopped onion
• 2 chopped garlic cloves
• 1 can coconut milk
• 1 1/2 tsp turmeric powder
• 1/2 tsp curry powder
• 3 tsp tamari
• 2 tsp honey or maple syrup
• Chilli flakes to taste
• Drizzle of olive oil
• Sesame, coriander or sliced green chillies to garnish

Directions

Start by preheating oven to 200C. Remove stalk and chop kale into bite-sized pieces. Massage with some olive oil and a sprinkle of salt and place in oven for 5mins or until crispy. Cut tofu into bite-sized pieces and sprinkle a pinch of turmeric over them as well as the olive oil and 2 tsp tamari. Add to a pan on med-high heat and fry until golden and set aside. Allow the pan to cool slightly before adding another drizzle of oil along with the onion and garlic. Cook until soft and slightly golden. Add the turmeric and curry powder and cook for a couple more minutes. Next add the coconut milk, 1/2 cup water, honey/maple, chilli flakes and the remainder of the tamari. Simmer for around 10mins until sauce has reduced to desired thickness. While this is happening, steam your broccoli florettes. To serve add your noodles to your bowls, pour the sauce over them and top with the broccoli, tofu and crispy kale before garnishing with desired toppings.