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Crispy Tofu Ramen

Elena Dyulgerova
  • Serves: 1
  • Preparation: 5
  • Cooking: 20
  • Ready: 25

This colourful vegan ramen is deliciously healthy and easy to make.


For the noodles pot

  • 2 cups/478 ml hot water
  • ¼ red pepper sliced
  • ¼ broccoli head cut into small florets
  • 1 stock cube low sodium vegetable stock
  • 1 nest of noodles, ideally ramen noodles
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon white miso
  • salt to taste, optional

For the crispy tofu

  • 17 oz/60 g tofu cut into cubes
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • pinch of salt

To serve

  • 1 thinly sliced carrot
  • 1 teaspoon sesame seeds
  • 1 sliced spring onion


Preheat the oven to 190°C/375°F/gas mark 5.

Lay the cubed tofu on a baking tray lined with baking paper and add all the spices under the tofu section on the ingredients list. Mix well. Bake in the oven for about 15-20 minutes until crispy.

Meanwhile, add all the ingredients for the noodles in a pot and simmer on low heat for about 7-8 minutes, or until the noodles are cooked.

Serve the noodles and veg in a bowl and add the crispy tofu on top. Sprinkle the sliced carrot, sesame seeds and spring onion over the dish.

Additonal notes

Recipe courtesy of Elena Dyulgerova of Vege Vega.

See the full recipe page here.

“An incredibly easy healthy vegan ramen, I call it ‘cheats ramen’ because it’s SOO EASY! All you need is one pot, some vegetable stock, and a few veggies some sauces and you have it! It’s oil-free, healthy, satisfying, and comes out in minutes! The tofu is absolutely optional in this recipe – some people don’t like tofu so it’s perfectly fine to just add more veggies and leave the tofu on the side.”

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