4 oz. ramen noodles (preferably whole wheat noodles but the package ramen without the spice pouch will work in a pinch)
1 package (14 oz.) extra-firm tofu, drained and cubed
Heat coconut oil over medium heat in a large pot. Add the onion, garlic, and ginger and cook for 3 minutes, stirring occasionally. Add the mushrooms and cook 5 minutes more or until mushrooms are tender.
Add the broth, coconut milk, pumpkin puree, sriracha, lime juice, and brown sugar and bring the soup to a simmer.
Add the ramen noodles and cook for 3-4 minutes at a simmer until the noodles are tender (or according to package instructions).
Remove from heat and add tofu and salt. Garnish with extra sriracha, cilantro, and bean sprouts if desired.
Cook the pasta according to package directions for al dente.
Place the cubed purple potatoes in a microwave safe container and cover. Cook on high for 2-3 minutes or until potatoes are tender but still hold their shape. Time will vary depending on the microwave. Set aside to cool.
While the pasta is cooking, make the dressing. In a large bowl, stir together the Greek yogurt, mayonnaise, vinegar, relish, mustard, pepper, and salt.
Drain the cooked noodles and run them under cold water in order to cool them. Once cool, add the pasta and potatoes to the bowl of dressing and stir.
Stir in the celery, onion, and peppers.
Chill before serving. Best if served fresh or within 2-3 days.
*The pigment that gives these potatoes their distinct color in called anthocyanin which is a water-soluble pigment as well as a potent antioxidant. Because this pigment is water-soluble it is important cook them in the microwave rather than in a pot of boiling water in order to preserve the color and the antioxidants.