[V] Scrambled Tofu Curry Noodles

This Scrambled Tofu Curry Noodles is for those who ‘hate’ pressing tofu, but still want NO compromise on plant-based protein and flavor.

Grocery shopping can be a mundane affair, but sometimes, as you’re mindlessly meandering the aisles, picking out items from your grocery list, something catches your eye that makes you stop and pay attention. 

And so, a few weeks ago, I picked up a box of barnyard millet noodles from my local Indian grocery store, and it stayed in my pantry since, largely out of fear that I might not like how it tastes.

Last night, I finally found the courage to get it out of storage, and I must say, if all healthy things can be camouflaged into staples like these, I’d be eating healthier than I do now. 

Millet is a low glycemic food, fairly good source of  protein, digests quickly and an excellent source of dietary fiber. From a farming perspective, it has high yields and can be grown in dry areas with less water, fewer pesticides and fertilizer. By choosing to consume grains like these that are traditionally grown in rural regions of India, we are supporting the livelihood of farmers.

I adore food that comes with a cause.

As to grating tofu, that’s a little trick I picked up from my friend Jackelin, when I was staying with her in Utah. Saves you time from pressing while giving you all the protein as long as you don’t mind the loss of texture. Me, I don’t mind at all. 

In fact, I’m not ashamed to confess, this is possibly my favorite way of eating tofu. The flavor to tofu ratio is, finally, to my liking and it is not very unlike scrambled egg burji. 

The ‘sauce’ isn’t complicated either – it’s just Thai red curry paste (which I almost always stock), turmeric, chilli powder, salt and pepper, also pantry staples.

All in all, this scrambled tofu curry noodles has resulted in an increase in overall tofu consumption in my home since I stumbled upon its recipe a few months ago. 

It is simple, unassuming, comforting, and thanks to the barnyard millet noodles, a lot less of an indulgence than it tastes like. 

I hope you give it a try, I’m sure you’ll come to love it as I do.

And when you make this Scrambled tofu curry noodles (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Tina Dawson

Scrambled Tofu Curry Noodles

Made with Barnyard Millet Noodles, grated tofu, red curry paste and vegetables, this is a healthy, 30 min meal you won't soon forget!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course: Lunch/Dinner

Cuisine: Asian

Calories: 765

Ingredients Equipment Method Notes

Ingredients

  

For boiling the noodles

• 1 package 7.6oz/210g barnyard millet noodles
• Water
• Salt

For the stir-fry

• 4 tbsp oil divided
• 1 " ginger grated
• 4-5 cloves garlic grated
• 7 oz/200g half package Firm tofu, grated
• 2-3 tsp Thai red curry paste
• 1/4 tsp ground turmeric
• 1/2-3/4 tsp red chilli powder or paprika
• 1 small yellow onion sliced
• 1 green bell pepper sliced
• 1 medium carrot 100g, julienne
• 216 g cabbage sliced
• 1/4 tsp freshly ground black pepper
• Salt to taste

For garnish

• 2-3 spring onions sliced
• roasted peanuts optional
• fried red chilli flakes optional

Equipment

• House Foods, Organic Firm Tofu, 14 oz
• Thai Kitchen Gluten Free Red Curry Paste, 4 oz

Method

 

Boil the noodles

1. Bring a pot of water to the boil. Salt it until it tastes like seawater.
2. Add the noodle cake to the water and cook until soft.
3. Drain in a colander, and rinse under tap water until the starch runs off and cools down the noodles.
4. Set aside.

Scramble the Tofu

1. In a large wok, heat 2 tbsp oil on high heat. Once warm (warm, not hot; don't let it smoke!), add the grated ginger and garlic and saute until fragrant.
2. Add the grated tofu, red curry paste, turmeric, red chilli powder and a little salt. Saute on high heat, stirring every minute or so until the tofu dries out, scrambles and begins to brown in places.
3. Transfer scrambled tofu to a plate. Set aside.

Stir-fry the vegetables

1. In the same wok, over high heat, add the remaining 2 tbsp oil. Add the sliced onions and saute until it begins to brown.
2. Add the sliced bell pepper, and saute until fragrant, but still crunchy.
3. Add the sliced carrot and cabbage. Season with salt and freshly ground black pepper. With tongs (or two large spoons), toss until cooked and everything is fragrant.

Assemble

1. Into the stir-fried vegetables, add the scrambled tofu and cooked noodles. Toss until combined. Adjust seasoning,
2. Divide between two bowls, garnish with chopped spring onions, roasted peanuts and fried red chilli flakes. Serve hot.
3. Leftovers can be refrigerated for upto 2 days.

Notes

• I got this brand of Barnyard Millet Noodles from my local Indian grocery store. If you can't find the same, substitute with your favorite brand of noodles. I've tried this and like it.
• To save time, I boil the noodles right when I begin scrambling the tofu, chopping the vegetables as the tofu scrambles.