Tofu Coconut Curry Noodles with Pineapple

Tofu Coconut Curry Noodles with Pineapple

This dish was inspired by the amazing Noodles & Company. If you are out, for lunch or dinner, they have some amazing options for vegans since you can customize any dish you want. The have the ingredients listed on their menu so it’s super easy to know what you’re eating, and they even have a few gluten free noodle options!

One of their featured dishes right now is the Thai Green Curry (which they serve with shrimp, but can be subbed for tofu). It includes pineapple, which is a favorite in our household, and some yummy veggies.

If you’re looking for the perfect motivation to start eating and living healthier the check out my eBook: The Plant Based Difference: A Vegan Starter Guide & Healthy Living Handbook is now available! Check out more HERE!

Secret Thai Sauce

First of all, you’ll need to make my Secret Thai Sauce that you can use for tons of different things including making this yummy curry! Head over to the Freebie Library and download the recipe! This is the blender I used for making the sauce. It’s perfect for smoothie and blender pancakes as well!

Here’s a list of recipes you’ll find the Secret Thai Sauce in:

  • Jamaican Jerk Tacos (coming soon)
  • Thai Chik’n & Rice (coming soon)
  • Jamaican Fried Rice (coming soon)
  • Tofu Coconut Curry Noodles (this recipe)
  • Thai Tofu Burgers (coming soon)

The best part about this sauce recipe is that you’ll make a large batch of it and keep it fresh in the fridge for a whole year, but I promise it won’t last you that long!

Pineapple & Tofu Coconut Curry Noodles

Download the recipe instructions & grocery list HERE. Don’t have the Freebie Library password yet? Subscribe below to get it sent right to your email (just download anything you want at any time) plus recipes, workouts, giveaway and more!

Tofu Coconut Curry Noodles w/ Pineapple

This dish features gluten free noodles topped with a variety of sauteéd veggies, pineapple and seared tofu. You’ll most likely have some leftovers that you can add to some rice or more noodles for lunch the next day.

1. Make the curry sauce: Just use 1 can of coconut milk and add in some of that Secret Thai Sauce and extra curry powder! Mix well and let that simmer until you’re ready to dish up.

2. Sear the tofu: Make sure you get extra firm tofu or the ‘super firm high protein’ tofu that comes in clear packaging rather than the plastic box. The most essential step to getting crispy tofu is to make sure you drain & press the tofu properly and for as long as you can! Then cut the block into bite sized cubes and sear all sides in a non-stick pan.

3. Sauteé the veggies: Remove the tofu from your pan and start by cooking the onions and carrots first. Then add the pineapple, then the spinach, and finally stir the tofu back in and combine with a little of my secret sauce 😉

4. Cook the noodles: Follow the directions on the package!

5. Dish your plate: Start with a hefty helping of those noodles, add a large scoop of the veggie & tofu mixture, then drown it with the creamy coconut curry sauce! If desired top with a little cilantro and fresh lime!

This stuff is restaurant quality people! Make sure to snap a picture and share it with the #FitEarthlings community on Instagram!

Pin for later 😉

Pineapple & Tofu Coconut Curry Noodles

Tofu Coconut Curry Noodles w/ Pineapple

  • Yield: 2-4 servings
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes


  • 2 Tbsp 'Secret Thai Sauce' (found in the freebie library)
  • 1 Tbsp curry powder
  • 1 can coconut milk, regular
  • 1 package extra firm tofu, drained & pressed
  • 1 cup red onion, chopped
  • 1 cup carrots, shredded
  • 1 cup fresh pineapple, cubed
  • 1 cup fresh spinach
  • 1 box spaghetti noodles, gluten free
  • fresh cilantro, garnish (optional)
  • fresh lime, garnish (optional)


  1. Make sure you have all ingredients ready including the Secret Thai Sauce (recipe found in the freebie library) which will require a blender and extra ingredients!

  2. Start by mixing the curry sauce to simmer. Combine the Secret Thai Sauce, coconut milk and curry powder in a medium sauce sauce pan. Mix well, bring to a boil, and simmer for the remainder of cooking time.

  3. Next take the PRESSED (drained of water and pressed using something heavy for at least 10 minutes) tofu and cut into bit sized cubes. Get a large pan really hot and sear all sides of the tofu as best as possible. While the tofu is cooking move to step 4.

  4. Chop and slice the onion and pineapple (hopefully you bought the carrots already shredded in a bag, if not, shred those babies too).

  5. Start boiling the noodles according to their package. Drain and set aside when finished. While the noodles are cooking, continue to step 6.

  6. Once the tofu is brown on all sides, transfer to a plate and keep the pan hot. Use a little water to sauteé the onions and carrots for 5 minutes or until soft. Then add in the pineapple and cook for about 3 minutes or until the pineapple starts to look slightly translucent. Then add the tofu and spinach and cook until the spinach had shrunk in size. Add more water when needed.

  7. Plate your dish! Start with the noodles - then add the veggie/pineapple/tofu mix - then drown with the coconut curry sauce & top with fresh cilantro and lime juice!


If the box/package of noodles isn't enough for the veggie/pineapple/tofu mixture, then you can use it for leftovers on rice, in a tortilla or just cook up some fresh pasta when you're ready to eat!

Best if enjoyed within 2-3 days of cooking.

If you’re looking for the perfect motivation to start eating and living healthier the check out my eBook: The Plant Based Difference: A Vegan Starter Guide & Healthy Living Handbook is now available! Check out more HERE!

Make sure to check out the freebie library for more secret recipes, workouts, fit tips, and more!



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