top of page
  • Writer's pictureJulie Checknita

Curried Roots n Pineapple Noodles with Maple Glazed Tofu

Ingredients ⁣

2 tbsp oil of choice (ghee, avocado, coconut) ⁣

2 tbsp curry paste of choice (red curry, yellow curry, massaman) - look for pure paste without preservatives ⁣

2 tbsp filtered water ⁣

2 tbsp coconut aminos (soy sauce or tamari works too)⁣

Optional: 2-4 inches fresh ginger, grated finely ⁣

2 cups roots of choice, chopped in small even pieces (potatoes, pumpkin, carrots, beets)⁣

1 cup pineapple, chopped into small chunks⁣

1 pack rice noodles, pre soaked in warm water for 10 minutes & strained ⁣

1 cup leafy greens of choice (spinach, chard, arugula, kale) ⁣

Optional additional  1-2 tbsp water / coconut aminos as needed ⁣

Maple Glazed Tofu Topping ⁣

1 pack firm or extra firm tofu, chopped in cubes ⁣

1 1/2 tbsp oil of choice ⁣

1 tbsp chili flakes OR 5 spice powder ⁣

1 tsp sea salt⁣

2 tbsp honey or maple syrup⁣

𝘖𝘱𝘵𝘪𝘰𝘯𝘢𝘭 𝘵𝘰𝘱𝘱𝘪𝘯𝘨𝘴⁣

Nuts of choice (roasted peanut, cashew, Mac nuts), chopped⁣

Fresh Basil, Mint & Cilantro ⁣


1. Heat oil of choice, with spices of choice & salt over medium heat. Add cubes of tofu & allow to slowly cook, stirring every 5 or so minutes for 20 minutes or until tofu begins to lightly brown.⁣

2. Add maple syrup & stir, allowing mixture to cook another 5-10 minutes continuing to mix every few minutes, until desired level of crisp is obtained. Set aside.⁣

3. In large wok or saucepan, combine oil of choice, curry paste, fresh ginger, coconut aminos & water and stir until smooth.⁣

4. Add chopped roots and pineapple and stir until coated. Cover pan and allow to cook for 10-15 minutes, until veggies are almost cooked. ⁣

5. Add pre soaked noodles and chopped green onions and stir until well mixed. Add 1-2 tbsp additional water + coconut aminos if needed. ⁣

6. Cover & allow to cook another 5 minutes.⁣

7. Top with optional fresh basil, mint or cilantro, tofu & nuts. ⁣

8. ENJOY!!

44 views0 comments

Recent Posts

See All


bottom of page