Vegan Ramen with Spicy Curried Tofu Crumbles
Total Time: 00h 25m
Hands-on Time: 00h 20m
Makes: 4 servings
This vegan ramen recipe is easy and delicious and features Frontier Co-op Curry Powder and Cayenne Pepper.
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Ingredients
- For the Tofu Crumbles:
- 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
- For the Ramen:
- 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
Directions
- 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.
- 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.
- 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.
- 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.
