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Vegan Instant Ramen with Crispy Tofu

The ease and convenience of instant ramen becomes more nourishing and filling with these omnivore, vegetarian and vegan options for ramen - three ways! Adding vegetables, clean sources of protein and bold flavors turn a pack of instant noodles into a filling and wholesome meal!
Course Main Course
Cuisine Japanese
Servings 4 servings


  • 15 oz extra-firm tofu, drained (see note in above post)
  • 2 Tbsp extra virgin olive oil, divided
  • 1 Tbsp soy sauce or Bragg's liquid amino
  • 1 Tbsp corn starch
  • 1 bunch asparagus, with the woody ends trimmed off
  • 4 packages instant ramen noodles (or one for each person/meal you plan to make)
  • 1 cup carrots, sliced into rounds
  • seaweed, cut or torn into bite-sized pieces
  • 4 Tbsp sesame seeds, optional


  • Drain the tofu for at least 30 minutes, or up to one hour.
    Preheat the oven to 400°F.
    Dice the tofu into bite-sized pieces. Toss with one tablespoon of the olive oil, soy sauce and corn starch.
    Toss the asparagus in the remaining one tablespoon of olive oil and sprinkle with a pinch of salt.
    Lay out the tofu and asparagus on a baking sheet lined with parchment paper or a silpat so nothing is overlapping.
    Bake for about 25 minutes, until it is tofu crispy and golden brown and the asparagus is tender.
  • Cook your noodles according to the instructions on the package.
  • To your serving dishes, add your noodles and their broth. Top with the baked tofu and asparagus along with the diced carrots and seaweed.
    Sprinkle on sesame seeds. Enjoy!
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