• Sunflower Market

Easy Vegan Ramen

drinks with orange slices, carrots, greens, whole oranges, Health Ade bottle, and spoon of cayenne spread across a white background


  • 1/2 cup Extra Firm Tofu, cubed

  • 1 tsp Toasted Sesame Oil

  • 1/4 tsp Salt

  • 1 pinch Pepper

  • 1 medium Garlic Clove, minced

  • 2 cups Vegetable Broth

  • 1 package Lotus Foods Millet & Brown Rice Ramen

  • 1 tbsp Soy Sauce or Tamari

  • Sriracha to taste

  • 1 tbsp Green Onion, finely chopped


  1. Baked Tofu Topping: Start by preparing the baked tofu cubes. If you'd prefer to skip this step, you can use raw cubed tofu instead or leave it out all together. Preheat oven to 400F. Combine the cubed tofu, 1/2 of the sesame oil, salt, and pepper in a bowl and toss to coat. Place the tofu in a single layer on a parchment lined baking tray. Bake the tofu for 10 minutes, then flip it and bake for another 10 minutes.

  2. Ramen Noodle Soup: Heat a medium sized pot and add the remaining 1/2 tsp of sesame oil and the garlic. Saute for 2 minutes. Add the vegetable broth and bring the pot to a boil. Add your veggies of choice and simmer for abut 3-5 minutes until cooked and still crisp. Add the ramen noodles and simmer until the noodles are cooked, following the cooking time noted on the package. Remove pot from heat, add soy sauce and sriracha & adjust to taste. Pour soup into a bowl and add baked tofu, sprinkle with green onion and red pepper flakes. Serve with any additional toppings if desired.

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