Spicy Avocado Coconut Curry Noodles

Ingredients

•  
• 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 
• 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