Tofu Ramen Bowls

Name: Tofu Ramen Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 TBSP light sesame oil or avocado oil; 5 oz chopped shitake mushrooms; 6-8 scallions; 6 cloves garlic; 2-3 tsp fresh minced/grated ginger; 8 cups low-sodium vegetable broth; 3-4 TBSP tomato paste; 3 TBSP Sriracha; 3-4 TBSP low-sodium soy sauce; 8-10 ounces Uncooked Ramen Noodles; 1 pkg extra firm tofu; 1 TBSP cornstarch; 1 TBSP oil; salt and pepper; 1-2 jalapeños; 1-2 baby bok choy; 1 small zucchini squash; 2 carrots; see blog post for more topping ideas

User Reviews

5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
368 kcal
Course
Main Course, Soup
Cuisine
Asian, American

Tofu Ramen Bowls

Reese Morris

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These vegan Tofu Ramen Bowls are big on flavor and packed with veggies! Mix and match toppings for your perfect bowl of ramen soup!

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Ingredients

Servings

1 TBSP light sesame oil or avocado oil
5 oz chopped shitake mushrooms or baby portobella mushrooms
6-8 scallions , thinly sliced (whites + greens separated)
6 cloves garlic , peeled, smashed, and minced
2-3 tsp fresh minced/grated ginger
8 cups low-sodium vegetable broth
3-4 TBSP tomato paste (for a richer broth; optional)
3 TBSP Sriracha (adjust based on spice preference)
3-4 TBSP low-sodium soy sauce
8-10 ounces Uncooked Ramen Noodles (see notes)

FOR CRISPY BAKED TOFU (add 55 min to total time)

1 pkg extra firm tofu (14 oz)
1 TBSP cornstarch
1 TBSP oil (olive or avocado oil are my go-to)
salt and pepper to taste

TASTY TOPPINGS

1-2 jalapeños , sliced thin
1-2 baby bok choy , slice in half vertically then into ribbons
1 small zucchini squash , spiralized or julienned
2 carrots , spiralized or julienned
see blog post for more topping ideas

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Instructions

RAMEN INSTRUCTIONS

Bring a large pot to medium-high heat with a TBSP of oil. Add mushrooms and the white portions of the chopped green onion. If adding bok choy, add the chopped white portions here as well, saving the shredded greens for topping.
Sauté until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
Add vegetable broth, tomato paste, soy sauce, and Sriracha.
Simmer, covered, on medium-low heat for 10 minutes.
While the soup simmers, prep your choice of toppings and cook your noodles.
For a thicker ramen broth where the noodles soak up some of the broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.
For tender carrot and zucchini noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust spices and seasoning to taste.
Ready to eat? Top ramen and broth with all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!

FOR PLAIN TOFU

For a speedier tofu ramen, you can 100% use firm or extra firm tofu and simply cut it into smaller, spoon-sized cubes to add to each ramen bowl. Add to hot broth for a few minutes until cooked through, then add toppings.

FOR CRISPY BAKED TOFU

Drain water from tofu package. Slice the block of tofu into 2 rectangular planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
Once the water has been pressed out, preheat oven to 400°F and line a baking sheet with parchment paper.
Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
Arrange the coated tofu spaced on the parchment lined sheet. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy. Add with toppings to ramen bowls just before serving.

Notes

My favorite ramen to use is a little less traditional but healthier, as it's not fried and does not come with a seasoning packet. They're "KA-ME Curly Noodles" and are a great healthier option for ramen bowls! These ramen-style soba noodles are pretty easy to find! I've found them at Publix, Target, and on Amazon.
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed based on brands and toppings chosen.