Stay in and cozy up this rainy weekend with our Green Curry Noodles, the ultimate comfort food.



Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 6-8 servings


  • 1-14oz. package super firm tofu (WILDWOOD® Organic High Protein Tofu), cubed
  • 1 Tbsp. avocado or olive oil
  • 1 medium red onion, diced
  • 1 red or orange bell pepper, seeded and diced
  • 3 cloves garlic, pressed and minced
  • 1 pinky-sized piece turmeric root, peeled and finely minced
  • 1 Tbsp. minced ginger (Ginger People)
  • 2 Tbsp. Green Curry Paste (Thai Kitchen)
  • 2-14oz. cans organic light coconut milk
  • 4-6 cups vegetable broth
  • 1 Tbsp. miso paste
  • 1 Tbsp. tamari or liquid coconut aminos
  • 1 Tbsp. maple syrup
  • Juice from 1 lime/lemon
  • Pink Himalayan salt, to taste
  • Red pepper flakes, to taste
  • ½ package (2 bundles) Brown Rice Noodles (Star Anise Foods)
  • Fresh, chopped cilantro or basil for garnish
  • Crushed cashews or peanuts for garnish
  • Roasted purple cauliflower for garnish (see recipe below)


  • In a large pot over medium heat, brown cubed tofu with 1 Tbsp. oil for 2-3 minutes.  Turn and brown for another 2-3 minutes.
  • Add diced onion and bell pepper.  Sauté for another 5 minutes, or until onion is caramelized.
  • Incorporate minced garlic, turmeric, ginger and curry paste.  Stir and cook for another minute, or until aromatic.
  • Add coconut milk, veggie broth, miso, and tamari/aminos.  Bring to a gentle boil then reduce heat to simmer.  Partially cover and let simmer for 8-10 minutes.
  • Add uncooked rice noodles and stir in maple syrup, lime/lemon juice, salt, and red pepper flakes. Cook for another 5 minutes, or until noodles are tender.
  • Transfer to serving bowls.  Garnish with cilantro, basil, crushed cashews, peanuts, and/or roasted purple cauliflower.  Enjoy!




  • 1 head purple cauliflower (or any color), broken into bite-sized florets
  • drizzle of avocado or olive oil
  • pinch of pink Himalayan salt
  • pinch of ground pepper


  • Preheat oven to 425°
  • Line a baking sheet with parchment paper.
  • Place florets onto lined baking sheet and toss, using clean hands, with oil and seasonings.
  • Roast for 30-40 minutes, tossing occasionally, until cauliflower is gently browned and crispy around the edges.



  • Don’t have any tofu on hand, or don’t enjoy it? Try adding 1-15oz. can of rinsed/drained chickpeas instead.  Incorporate toward the end, before adding noodles.  Chickpeas add a nice texture, neutral flavor and a good amount of plant protein to just about any dish.


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 10/15/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry –  HIIT Saturday

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Piper – HIIT Saturday