Tofu Curry with Soba Noodles

One of the best things about being a vegetarian, for me, is how easy dinner is these days – and often, how fast.  Of course, I’m not saying you have to be a vegetarian to make fast meals.  Rachael Ray would have my head on a platter (roasted up in under 30 minutes!) if I tried to claim that.  And perhaps it wouldn’t make any difference to a more organized, less forgetful person.  But for me, as an omnivore, I can’t count how many times I forgot to defrost the chicken or salmon for dinner, only to come home and stare at a pantry that was jammed full but lacking in concrete dinner ideas for me.  Being vegetarian has removed defrosting from the equation.  Tofu and tempeh don’t need to be frozen – they can chill in my fridge (pardon the pun) until I’m ready for them.  And if I’m not in a soy mood, there are always canned beans in my pantry.  These days, even if I come home and I’m not feeling whatever was on my meal plan, I know dinner is not far away and I have ample options at my fingertips.

This one-pot meal is a perfect example of that.  I had planned on coconut milk-braised tofu with soybeans over brown rice for dinner.  Well, I got home after a hectic Monday and I had the same problem that I often have when rice is on the menu – I was hungry now, not 45 minutes from now.  I also wasn’t really in the mood for soybeans, although tofu still sounded good.  Two quick swaps – soba for rice and peas for soybeans – and I was in business.  Dinner was on the table 20 minutes later and hubby and I were two happy people.  More importantly, perhaps, we were two people who didn’t eat six servings of cheese because dinner was an hour away.  I really can’t complain about that.

Tofu Curry with Soba Noodles

1 block extra-firm tofu, cubed
1 can light coconut milk
1/2 bag frozen peas
1 28-oz can crushed tomatoes in juice
1 teaspoon garam masala
1 teaspoon sweet curry powder
1/2 teaspoon kosher salt
1 handful soba noodles

  • In a large cast-iron pot, heat coconut milk over medium-high heat.  Stir in tofu, peas, tomatoes and seasonings and allow mixture to come to a boil.
  • Break soba noodles in half and stir into curry.  Allow entire dish to cook together for 10-15 minutes, stirring occasionally.  (Don’t ignore it, or it will stick to the bottom of the pan!  Don’t be like me!)
  • Serve in small bowls.

Source: Adapted from How to Cook Everything Vegetarian, by Mark Bittman

Nota Baker: You can totally omit the soba noodles here if you are going for something less pan-Asian and more traditional Indian.  This curry would be delicious served over brown or basmati rice.  However, the soba noodles are much faster than rice and they make it a one-pot meal.  Good stuff on a weekday, in my opinion!

4 thoughts on “Tofu Curry with Soba Noodles

    • Thanks for the comment! It is really up to you if you want to press the tofu or not. I use Twin Oaks Collective tofu, which is an organic tofu and is firm enough that it does not need to be pressed. I think using an extra-firm tofu and just cubing it would be fine, but if you like the taste of pressed tofu better and don’t mind the extra step, then go for it. It certainly won’t hurt the dish!

      • Cool thank you 🙂
        I’m a keen tofu presser so I think I shall be pressing away first. Defo gonna make this though, it looks delish 🙂

      • My pleasure! =) I like the taste of pressed tofu too, but 95% of the time I am way too lazy to press it myself – plus I don’t like waiting for food. Haha! That’s why I go for the uber firm tofu that doesn’t need to be pressed. Someday maybe I will get my act together and press all my tofu, but until then it works for me. Let me know how you like the dish!

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