Vegetarian Ramen Recipe with Tofu
This vegetarian ramen with tofu is so easy to make with ramen packets, quick and easy crispy tofu, and plenty of fresh veggies!
Servings: 2
Ingredients
For the Crispy Tofu
- 1 tablespoon avocado oil
- 8 ounces firm tofu cut into thin strips (1 standard block)
- ½ teaspoon kosher salt
For the Ramen
- 5.6 ounces instant ramen noodles 2 (2.8-ounce) packages
- Water or vegetable broth amount according to Ramen package
- 1 cup mushrooms sliced
- 1 baby bok choy cut in half lengthwise
- 1 carrot thinly sliced or shaved
- 3 Thai chili peppers chopped
- 1 cup mung bean sprouts
- 3 green onions chopped
- Sriracha for serving
- Lime wedges for serving
Instructions
- Start by making the crispy tofu. Heat the oil in a large nonstick skillet set over medium-high heat. Once the oil is hot, add the tofu to the pan in a single layer. Cook for 2-3 minutes per side, until golden and crisp. Season with salt and set aside.8 ounces firm tofu, 1 tablespoon avocado oil, ½ teaspoon kosher salt
- Combine the ramen noodles and seasoning along with the water/broth and mushrooms in a large pot.5.6 ounces instant ramen noodles, Water or vegetable broth, 1 cup mushrooms
- Bring to a boil over high heat and cook according to the ramen package instructions.
- Just before serving, add the bok choy to the soup to slightly wilt.1 baby bok choy
- Divide the ramen between two bowls and top with carrots, Thai chilis, bean sprouts, green onions, and crispy tofu. Serve with Sriracha and lime wedges.1 carrot, 3 Thai chili peppers, 1 cup mung bean sprouts, 3 green onions, Sriracha, Lime wedges
Video
Notes
Storage: Store vegetarian ramen in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 557kcal | Carbohydrates: 63g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 2269mg | Potassium: 535mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7863IU | Vitamin C: 50mg | Calcium: 259mg | Iron: 6mg