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Like soup, curries tend to build flavor over time. Make the paste for this recipe from the Cook. Heal. Go Vegan! cookbook ahead of time for a rich and vibrant weeknight dish. 

For the curry paste:  2 scallions, ends removed  ½ medium avocado, peeled  ¼ yellow onion, chopped  ¼ packed cup cilantro leaves and stems  3 cloves garlic, peeled  1 small jalapeño, deseeded  1 tablespoon minced fresh ginger  ¼ teaspoon ground cumin  ¼ teaspoon ground coriander  ¼ teaspoon ground turmeric  1 tablespoon fresh lemon juice  1 teaspoon salt  ¼ cup water 

For the noodles: 1 teaspoon coconut oil  ¼ yellow onion, sliced  1 teaspoon salt, divided  1 yellow bell pepper, sliced  1 (14-ounce) can full-fat coconut milk  1 tablespoon liquid aminos  1 (14-ounce) block firm tofu, cut into 1-inch cubes  1 (8-ounce) package brown rice pad Thai noodles  1 medium bunch broccolini, stems removed  1 tablespoon coconut aminos  2 tablespoons lime juice  1 large avocado, thickly sliced  Chopped scallions, for topping

Photo credit: Bailey Ruskus 

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by Julieanna Hever and Ray Cronise

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