Lime, coconut & tofu noodles

A quick, easy, 15 minute meal for the coconut lovers!

This easy tofu and noodle recipe really is for the coconut lovers. The tofu is cooked with desiccated coconut and lime zest, and the noodles are dressed in coconut cream, lime juice and coriander.

It’s so fresh, easy and tasty, and comes together in 15 minutes.

It’s also vegan/plant based, gluten free and high in protein, so ticks lots of boxes.

But most importantly, it’s full of flavour and makes a brilliant midweek dinner or simple lunch.

You’ll need (per portion, double up for 2):

• 1 portion of noodles, I went for flat brown rice noodles

• 100-120g firm tofu, cut into cubes

• 10g desiccated coconut

• 1 lime

• 100ml full fat coconut milk (or 35g hard creamed coconut milk melted down with a little hot water)

• Handful coriander, finely chopped

• 1-2 tbsp soy sauce

• Spring onion, finely sliced, to garnish

• Red chilli, finely chopped, to garnish (optional)

Heat a frying pan and add a little oil. Add the chopped tofu and cook on a medium heat, stirring regularly, until golden brown on all sides.

Meanwhile, cook the noodles according to packet instructions.

When the tofu is brown, add the desiccated coconut and zest half the lime into the pan. Mix until the coconut is toasted and turn the heat off. Season with salt.

Drain the noodles and add the coconut milk, coriander and juice in half of the lime. Add 1-2 tbsp of soy sauce to suit your taste.

Serve the noodles with the coconut tofu on top and finish with spring onion and chilli. Dig in.