Vegan thai noodle

nice fast dish if you have your tofu done earlier. Serves 2-3


1 package of extra firm tofu
GF low sodium tamari sauce (or whatever soy sauce you desire)
1 large onion chopped/sliced
1 green bell pepper sliced
2-3 cloves minced garlic
2/3 cup of packaged slaw (or whatever amount you want)
1 carrot/slivered or sliced thin
1/2 cup or so of chopped broccoli
1 can of lite coconut milk in 15 oz can
curry powder
brown rice noodles (I used two of the packages that come inside the box above (there are 4 in box)

Earlier in the day: Chop the extra firm tofu into small squares ( or buy already cubed --I seem to get more from the packages that come whole).  Place cubes in a zip-lock back and marinate in soysauce---I just sprinkle it very well all over). Place in refrigerator for at least 30 minutes (I like it for a few hours and turn the bag at least once).  Then drain off any liquid and place on a nonstick cookie sheet with a bit of olive oil. Bake 425 F for 20 minutes, flip , and bake 20 minutes more.  I just do this earlier in the day.

At supper time place water in a 2 quart sauce pan and bring the water to boil.

Meanwhile while above water is heating--

In a ceramic pan place a tablespoon or 2 of olive oil.  Saute the pepper, onion , for a few minutes at medium heat. Add the garlic. Saute, stirring every once in a while for another few minutes.  Add the carrots, broccoli and slaw.  Cook 1 more minute. Add the cooked tofu. Add the coconut milk and sprinkle with curry powder---however much you desire. I just do it lightly for a light taste . Cook on medium to medium low heat for 5 minutes.

While the coconut milk is heating for the 5 minutes, place your noodles in the hot water. Remove from burner and let the noodles soak 5 minutes , drain, and add to your vegetable coconut milk dish and serve.