There’s nothing quite like a comforting bowl of vegetarian ramen with tofu. This is one of my favorite easy recipes to make when I have a night at home alone. It’s so simple to make with ramen packets, quick and easy crispy tofu, and plenty of fresh veggies. I love to make this tofu ramen whenever I need to clean out my fridge since it’s so versatile!
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I was never a big fan of tofu until I tried this vegetarian ramen with tofu. Pan searing makes the tofu so crispy and delicious, and then it really soaks up all that yummy broth. I always keep a few packs of instant ramen noodles on hand so I can make this recipe whenever the mood strikes. It’s perfect for meatless Monday!
What’s in This Vegetarian Ramen Recipe?
- Oil: I like avocado oil for its neutral flavor and high smoke point. This helps get a really crispy sear on the tofu.
- Firm Tofu: Holds its shape well and gets a nice crispy sear. Extra-firm would also work, but I do not recommend soft or silken tofu.
- Salt: Enhances the natural flavor of the tofu.
- Instant Ramen Noodles: I used Lotus Foods Red Miso Soup Ramen for this recipe. Use any kind of dry ramen noodles you love – gluten-free and/or vegan, if desired.
- Broth: I like to make this ramen with vegetable broth for extra flavor, but water will also work in a pinch.
- Vegetables: I added beech mushrooms, baby bok choy, carrots, and chili peppers to my ramen. Feel free to use your favorite veggies.
- Mung Bean Sprouts: Add a delightful crunch to the ramen.
- Green Onions: Add a pop of fresh onion flavor.
Tips for Success
- If you’re not a tofu fan or just want to try something different, try adding an egg. Add either a hard-boiled egg in place of the tofu, or beat a raw egg and add it to the ramen broth in the last minute of cooking, stirring constantly. This will create a thick and creamy ramen.
- Make sure to cook your noodles until they are soft.
- Other than the mushrooms and bok choy, don’t add the toppings until the ramen portions have been poured into the bowls. Fresh veggies in ramen taste amazing!
- Try adding baby corn, water chestnuts, nori seaweed, soy sauce, bamboo shoots, sesame seeds, sesame oil, or hot sauce!
How to Store and Reheat
Store leftover easy ramen in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.
Serving Suggestions
This vegetarian tofu ramen is so tasty with lots of vegetarian side dishes. I love everything bagel seasoned edamame, air fryer egg rolls, or Asian cucumber salad.
Vegetarian Ramen Recipe with Tofu
Ingredients
For the Crispy Tofu
- 1 tablespoon avocado oil
- 8 ounces firm tofu cut into thin strips (1 standard block)
- ½ teaspoon kosher salt
For the Ramen
- 5.6 ounces instant ramen noodles 2 (2.8-ounce) packages
- Water or vegetable broth amount according to Ramen package
- 1 cup mushrooms sliced
- 1 baby bok choy cut in half lengthwise
- 1 carrot thinly sliced or shaved
- 3 Thai chili peppers chopped
- 1 cup mung bean sprouts
- 3 green onions chopped
- Sriracha for serving
- Lime wedges for serving
Instructions
- Start by making the crispy tofu. Heat the oil in a large nonstick skillet set over medium-high heat. Once the oil is hot, add the tofu to the pan in a single layer. Cook for 2-3 minutes per side, until golden and crisp. Season with salt and set aside.8 ounces firm tofu, 1 tablespoon avocado oil, ½ teaspoon kosher salt
- Combine the ramen noodles and seasoning along with the water/broth and mushrooms in a large pot.5.6 ounces instant ramen noodles, Water or vegetable broth, 1 cup mushrooms
- Bring to a boil over high heat and cook according to the ramen package instructions.
- Just before serving, add the bok choy to the soup to slightly wilt.1 baby bok choy
- Divide the ramen between two bowls and top with carrots, Thai chilis, bean sprouts, green onions, and crispy tofu. Serve with Sriracha and lime wedges.1 carrot, 3 Thai chili peppers, 1 cup mung bean sprouts, 3 green onions, Sriracha, Lime wedges
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Vegetarian Ramen Step by Step
Fry the Tofu: Heat 1 tablespoon of avocado oil in a large nonstick skillet set over medium-high heat. Once the oil is hot, add 8 ounces of firm tofu strips to the pan in a single layer. Cook for 2-3 minutes per side, until golden and crisp. Season with ½ teaspoon of kosher salt and set aside.
Fill the Pot: Combine 5.6 ounces of instant ramen noodles and seasoning along with the water/broth amount called for on the package and 1 cup of sliced mushrooms in a large pot.
Cook the Noodles: Bring to a boil over high heat and cook according to the ramen package instructions.
Serve the Ramen: Just before serving, add 1 baby bok choy cut in half lengthwise to the soup to slightly wilt. Divide the ramen between two bowls and top with 1 thinly sliced carrot, 3 chopped Thai chilis, 1 cup of mung bean sprouts, 3 chopped green onions, and the crispy tofu. Serve with Sriracha and lime wedges, if desired.
