𝗖𝗢𝗖𝗢𝗡𝗨𝗧 𝗧𝗢𝗙𝗨 𝗖𝗨𝗥𝗥𝗬 𝗪𝗜𝗧𝗛 𝗦𝗢𝗕𝗔 𝗡𝗢𝗢𝗗𝗟𝗘𝗦

Sauté bell pepper, onion, and firm tofu with a dash of balsamic vinegar, fresh garlic, and fresh ginger. Once veggies are caramelized, add in half a can of diced tomatoes, 2 cups of veggie broth, 1/3-1/2 cup canned coconut milk, lots of curry seasoning, garlic powder, black pepper, and salt. Turn down heat and let flavors cook together for 5-10 minutes. Add more veggie broth if needed! Serve with noodles of choice (soba suggested) and fresh cilantro.