One Pan Baked Noodles and Tofu
This easy one pan baked noodles and tofu recipe is a dump-and-bake dinner made with rice noodles, tofu, coconut milk, vegetables, and spices. It’s vegan, gluten-free, toddler-friendly, and requires zero chopping — perfect for busy weeknights.
Ingredients
For the Sauce
- 1 Can Coconut Milk
- 14 oz Low sodium Chicken or Veggie Broth Just refill the can from the Coconut Milk! Sub water if no broth
- 2 - 3 tablespoon Yellow Curry Paste
- 2 teaspoon Ginger Optional
- 2 teaspoon Garlic
- 1 tablespoon Lime Juice Optional
- 1 tablespoon Fish Sauce Optional
- 1 tablespoon Coconut Aminos or Soy Sauce Optional
- 1 tablespoon Maple Syrup Optional
For the base
- 8 oz Rice Noodles
- 32 oz Tofu (2 packs)
- 1 Cup Shredded Carrot
- 2 Cup Frozen Chopped Broccoli
For topping
- Sesame seeds
- Furikake
- Green onion
Instructions
- Preheat oven to 350 degrees Farenheit.
- Add all sauce ingredients in a 9 x 13 Pyrex or Baking dish. Whisk to combine. Note you can customize the sauce to be as flavorful as you like with the various aromatics, but you must include the liquids (coconut milk and broth).
- Add all the veggies, noodles, and tofu to the dish. Ensure that the noodles are fully submerged. Its okay if some tofu and veggies are not fully submerged.
- Bake for 25 - 28 minutes. The dish is ready when the noodles are soft and cooked through. Use tongs to toss everything together. Wait for 5 - 10 minutes for everything to coagulate and then serve immediately. Garnish with green onion, sesame seeds, or some furikake!
Notes
If using metal bakeware, check the noodles at the 22-minute mark, as metal pans heat faster.
Feel free to swap out the carrots and broccoli with any vegetables of your choice, just make sure they have similar cooking times.
For a more intense flavor, add more curry paste, garlic, etc. For less intense flavor, feel free to leave some sauce ingredients out. You can always taste and adjust the sauce.
Tried this recipe?Let us know how it was!