From the recipe box
Peanut Ramen (Vegan)
Ramen, broth noodles, baked lasagna layers, and saucy pasta — all the slurpable formats.
- Protein
- Tofu
- Meal format
- Noodles & Pasta
- Base
- Noodles
Broccoli, Bell Pepper, Zucchini, Snow Peas, Carrot, Cabbage, Frozen Corn
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 2
Noodles & Protein
- 2packs ramen noodles (use noodles only; discard seasoning packet)
- 8 ozextra-firm tofu, cubed
Vegetables
- 1medium carrot, julienned
- ½ cupcabbage, thinly sliced
- ½ cupbroccoli florets
- ½bell pepper, thinly sliced
- ½small zucchini, sliced
- ¼ cupsnow peas
- ¼ cupfrozen corn
Peanut Broth
- 1 tablespoonoil
- 2–3garlic cloves, minced
- 2 tablespoonspeanut butter
- 1½ cupsoat milk
- 1 cupvegetable broth or water
- 1 tablespoontamari (or soy sauce)
- 1 teaspoonsesame oil
- 1 teaspoonlime juice
- ½ teaspoonchili flakes
- to tasteSalt
Step by step
Method
- 01
Press the tofu for 10–15 minutes to remove excess moisture. Cut into cubes.
- 02
Cook the ramen noodles according to the package instructions. Drain and set aside.
- 03
Heat oil in a pot over medium heat. Add the tofu and sauté until lightly golden. Remove and set aside.
- 04
In the same pot, add garlic and sauté until fragrant.
- 05
Add peanut butter, oat milk, vegetable broth, tamari, sesame oil, lime juice, and chili flakes. Whisk well until the peanut butter melts into the broth.
- 06
Add the carrots and cabbage, along with any optional vegetables. Simmer until the vegetables are tender but still have some texture. Optionally, you can also sauté your vegetables of choice on the side, and assemble them on top the bowl.
- 07
Add the cooked ramen noodles and tofu into the peanut broth. Mix well and allow everything to warm through.
- 08
Adjust seasoning and consistency as needed. Add more broth if you prefer a soupier ramen.
- 09
Top with sesame seeds, chili oil, lime, green onions, or crushed peanuts before serving.
- 10
This creamy peanut ramen is comforting, flavorful, and packed with plant-based protein. The oat milk gives the broth a creamy texture without making it too heavy.
