From the recipe box
Coconut Tomato Ramen (Vegan)
Ramen, broth noodles, baked lasagna layers, and saucy pasta — all the slurpable formats.
- Protein
- Tofu
- Meal format
- Noodles & Pasta
- Base
- Noodles
Onion, Tomato, Carrot, Cabbage, Broccoli, Bell Pepper, Snow Peas, Zucchini
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Serves
- 2
Noodles & Protein
- 2packs ramen noodles (use noodles only; discard seasoning packet)
- 8 ozextra-firm tofu, cubed
Vegetables
- 1medium onion, thinly sliced
- 2medium tomatoes, chopped
- 1medium carrot, sliced
Optional additions:
- 1 cupcabbage, sliced
- 1 cupbroccoli florets
- 1bell pepper, sliced
- 1 cupsnow peas
- 1small zucchini, sliced
Coconut Tomato Broth
- 1 tablespoonoil
- 1 teaspoonfresh ginger, grated
- ¼ cupcoconut milk
- 2 cupsvegetable broth or water
- ¼ teaspoonturmeric powder
- ½ teaspoonred chili powder
- to tasteSalt
Step by step
Method
- 01
Press and cube the tofu. Cook it in a little oil until lightly golden. Set aside.
- 02
Cook ramen noodles according to package directions. Drain and set aside.
- 03
Heat oil in a pot.
- 04
Add onions and cook until softened.
- 05
Grate in the ginger.
- 06
Add tomatoes and cook until they break down and become slightly saucy.
- 07
Add vegetable broth, coconut milk, turmeric, chili powder, and salt. Mix well and let the broth simmer for 5–10 minutes.
- 08
Add carrots and any optional vegetables. Cook until tender. Optionally, you can also sauté your vegetables of choice on the side, and assemble them on top the bowl.
- 09
Add tofu and cooked noodles into the broth. Simmer for another 2–3 minutes so the noodles absorb the flavors.
- 10
Top with sesame seeds, chili oil, lime juice before serving.
- 11
This creamy coconut tomato ramen is rich, comforting, and surprisingly simple. The combination of sautéed aromatics, tomato, and a small amount of coconut milk creates a creamy broth without needing a full can of coconut milk.
