Vegan Ramen with Spicy Curried Tofu Crumbles

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  • Total Time: 25 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

This vegan ramen recipe is easy and delicious and features Frontier Co-op Curry Powder and Cayenne Pepper.



    1 tablespoon olive oil

    1 package (14 ounces) extra-firm tofu, cut into cubes

    2 teaspoons Frontier Co-op Curry Powder

    1/4 teaspoon Frontier Co-op Cayenne Pepper

    2 teaspoons red chili sauce (such as Sriracha)

    1 pinch Frontier Co-op Sea Salt



    2 quarts low-sodium vegetable broth or re-constituted Frontier Co-op Vegetable Broth Powder

    2 medium carrots, finely shredded

    1 bunch green onion, chopped

    1 package (8 ounces) rice noodles or ramen noodles

    1 head escarole, chopped

    2 tablespoons fresh lime juice

    3 large radishes, sliced

    8 ounces bean sprouts

    1 cup fresh cilantro, for serving


    To Make the Curried Tofu Crumbles:

    1. In a large skillet, heat oil at medium-high. Add tofu, curry powder, cayenne pepper, Sriracha and sea salt and cook, stirring occasionally, for about 4 to 6 minutes until tofu has a good sear on it.
    2. Using the back of a wooden spoon, mash tofu until crumbly. Taste tofu for flavor and add more sea salt or curry powder if desired. Set aside until ready to use.

    To Make the Ramen:

    1. In a large pot, heat broth, carrots and green onion to a full boil. Reduce heat and add rice noodles. Cook for about 4 to 6 minutes, according to package instructions. Stir in escarole and lime juice.
    2. Remove soup from heat and transfer to large bowls for serving. Serve with desired amount of Curried Tofu Crumbles, sliced radishes, bean sprouts, and cilantro.

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