Green Curry Noodle Bowls with Nori Tofu (Vegan High-Protein)
These Green Curry Noodle Bowls with Nori Tofu are creamy, vibrant and bursting with vegetables and goodness. They are packed with flavour, plant-based protein and ready in 30 minutes, making a great midweek meal.
I love noodles and I also love curry sauces, so this recipe is the best of both worlds. It’s a take on a creamy ramen soup with noodles and tofu on top while containing hidden vegetables to take the nutrition of this meal to the next level. The sauce is rich and creamy yet light and refreshing which pairs so well with the crispy nori covered tofu. This makes the tofu golden and slightly crunchy on the outside while being baked and not fried. There are a few elements to this recipe but it all comes together easily with a few steps and tastes amazing as leftovers, too.
Why will I love this recipe?
These noodles are amazing:
- Creamy, fresh and vibrant
- Rich and saucy but light and nourishing
- Made with good-for-you ingredients
- Tastes so delicious
- Easy to make in a few steps
- With crispy nori crusted tofu
- Filling, nutritious and great for lunch or dinner
- Ideal as leftovers – great for meal prep
- High in fibre and protein
- A great source of vitamins, minerals and antioxidants
- Naturally vegan, gluten-free, nut-free, dairy-free and egg-free
- The whole family will love them
- Easy to adapt based on what you have at home
If you already love these noodles then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed with weights in the recipe card below and see my favourites in the “shop the recipe” section below.
For the tofu:
- Nori crisps: I use the Clearspring Chilli Seaveg Crispies which are so tasty and crunchy and they come in other flavours, so feel free to use your favourites.
- Extra-firm tofu: make sure it’s extra firm and feel free to press out any extra water, if you like. Slice and then coat the tofu before baking.
- Oil: to bake the tofu, spray or brush the cubes with a little oil like olive, avocado or sesame oil.
For the sauce:
- Sesame oil: or other oil for frying.
- Spring onions: or you can use small white or red onion, or even leeks or shallots as the base.
- Garlic and ginger: fresh is always best for maximum flavour.
- Courgette: this is great for adding volume and goodness to the green sauce.
- Broccoli: use the stalks, stems and the florets for the sauce, meaning this recipe is low-waste and is easy to make.
- Peas: use frozen peas here to make this recipe quick and easy. They are packed with protein and fibre.
- Light coconut milk: or you can use full-fat, but I prefer it a little lighter (this is from the tin, not a carton).
- Brown rice miso paste: this adds umami-goodness and also, it’s fermented which is great for the fut. You can use other types of miso paste, too, like red or white.
- Tamari soy sauce: for richness and that savoury flavour we all love.
- Tahini: this adds creaminess and a slight “nuttiness” without containing any nuts.
- Baby spinach: to make the sauce really green and veg-packed.
- Lime: for adding right at the end for tang.
- Salt and pepper: for seasoning.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free (make sure you use tamari soy sauce as regular soy sauce contains wheat/gluten). Also make sure you use gluten-free noodles.
How do I make this?
This recipe comes together in a few steps:
- Cube the tofu and crush the nori: and coat the cubes.
- Brush or spray with oil and bake: until golden and crispy.
- Heat a non-stick pan with the oil for the sauce: and fry off the onion, garlic and ginger.
- Add in the green vegetables and fry to soften: now add in the other ingredients.
- Allow the sauce to simmer for 10 minutes: to soften all the vegetables and allow the flavours to infuse.
- Blend the sauce until creamy in a blender: and warm back up in a pan.
- Cook the noodles: and prepare the toppings.
- Pour the sauce into bowls and top with the noodles and tofu: adding any other toppings.
How long will it last?
Once plated up, enjoy these noodles straight away. Or, keep the tofu and sauce separately in containers in the fridge for 2-3 days. You can freeze the sauce for 1 month and allow to defrost before warming back up.
What else can I make?
If you are looking for more recipe ideas:
- Tomato and Chickpea Vegan Curry
- Vegetable Packed Vegan Curry Sauce
- Tofu Curry Ramen Noodles
- Creamy Pesto Butterbeans
- Creamy Peanut Curried Aubergine and Beans
Green Curry Noodle Bowls with Nori Tofu (Vegan High-Protein)
These Green Curry Noodle Bowls with Nori are creamy, vibrant and bursting with vegetables and goodness. They are packed with flavour, plant-based protein and ready in 30 minutes, making a great midweek meal.
Ingredients
For the Nori Tofu:
- 1 pack Chilli Seaveg Crispies
- 200g extra-firm tofu
- Oil, to bake
For the Green Curry Sauce:
- 1 tbsp sesame oil
- 2 spring onions, sliced
- 2 garlic cloves, crushed
- 1 thumb-sized piece ginger, peeled and grated
- 1 courgette, chopped small
- 200g (1/2 head) broccoli, with stalk, chopped small
- 160g frozen peas
- 1 x 400ml tin light coconut milk
- 1 tbsp brown rice miso paste
- 1 tbsp tamari soya sauce
- 2 tbsp tahini sesame paste
- 50g baby spinach
Extras for Sauce:
- 1 lime, juiced
- Salt and pepper
For the Bowls:
- 1 pack (200g) wide udon noodles, or similar
- 100g tenderstem broccoli
- 1 spring onion, sliced
- Extra Chilli Seaveg Crispies
- Extras: sliced red chilli, pickled ginger, white and black sesame seed, fresh coriander or parsley
Instructions
- Preheat the oven to 160Fan/180ºC and line one large or two small baking trays with parchment paper.
- For the nori tofu: crush or finely chop the Chilli Seaveg Crispies into small pieces and place in a shallow bowl. Slice the tofu into cubes and then toss into the nori to coat them evenly. Place on the baking tray and brush or spray with oil. Bake for 20-25 minutes, turning around halfway through cooking time and adding some more oil. They will be golden and crispy.
- Meanwhile, make the green curry sauce: heat the sesame oil in a large non-stick pan and once hot, add the spring onion, garlic, ginger, courgette and broccoli and fry for 5-10 minutes, until the vegetables are softening. Now add the peas, coconut milk, miso paste, soya sauce and tahini. Bring to a gentle bubble and simmer with a lid on for 10 minutes. Just before cooking time is up, stir in the spinach and lime.
- Transfer the green curry to a blender and process until smooth.
- Cook the noodles according to packet instructions, placing the broccoli over the top of the pan in a sieve to steam them at the same time (they’ll only take 2-3 minutes). Drain and rinse the noodles with cold water to stop them from cooking.
- To plate up: pour the green curry sauce into bowls and add on the noodles and nori tofu. Top with the broccoli, some spring onion, extra Chilli Seaveg Crispies, chilli slices, pickled ginger, sesame seeds and herbs.
- Enjoy straight away or allow to cool and store in a sealed container in the fridge for 2-3 days and eat cold or warm back up in the pan. The sauce can be frozen for 1 month and allow it to defrost before warming up.
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Stay in touch
I look forward to hearing what you think of these Green Curry Noodle Bowls with Nori Tofu so please let me know in the comments below and leave a star review. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With nori noodles of love x
p.s. this recipe was first made with Clearspring who I love, but this blog post is not sponsored and all opinions are my own.
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