Curry Noodles with Coconut Milk & Indian Masala Tofu

Cut the tofu block into thin half-slices. Prepare the Tofu marinating, add the slices, and let marinate for 20 minutes on the counter.

Cook the tofu in a non-stick skillet with 1 tablespoon of coconut oil for about 6 minutes, or until the pieces are golden, flipping halfway through. Transfer to a bowl and set aside.

In the same skillet, add a little coconut oil and sauté the onion and carrots for about 3 minutes. Add the garlic and cabbage and cook for 1 minute. Add the coconut milk. Season with salt and pepper.

Cook the noodles according to package directions in salted water, then add them to the vegetable mixture. Add the tofu and toss well to combine.

Serve topped with fresh cilantro. Add a few drops of coconut milk at serving time (optional).