Put away the two-minute noodles, this flavourful, crispy turmeric tofu noodle dish is packed full of nutrition and done in a flash.
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.