Curried Tofu Ramen

You’ll rave over this Curried Tofu Ramen. A little bit of chopping, mixing and sizzling. For a whole load of vegan flavour. Dish up this bowlful of deliciousness with a flavour packed kick! 

Serves 2
25 mins
Curried tofu ramen in a bowl using Cauldron Tofu alongside veggies
Cauldron Marinated Tofu with red packaging with a see-through section to showcase the tofu pieces

Made with our Organic Marinated Tofu Pieces

High in protein
High in calcium


  • 1 x 160g pack Cauldron Marinated Tofu

  • 2 tbsp agave

  • 1 tbsp sesame seeds

  • 1 tsp chilli oil

For the ramen soup

  • 1 thumb-sized piece of ginger

  • 3 spring onions

  • 1 red chilli

  • 2 cloves garlic

  • 500ml vegetable stock

  • 400ml coconut milk

  • 1 tsp turmeric powder

For the tare

  • 1 tsp miso paste

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1/2 lime squeezed

  • 1 tsp mirin

To serve

  • 180g noodles of choice

  • Pak choi

  • Coriander


  1. Start by chopping the chilli, ginger, garlic, and spring onions, then add to a deep pan with a drizzle of sesame oil, and fry for around 5-6 minutes.

  2. Meanwhile, prepare the tare by mixing the ingredients in a bowl, then add to the pan and stir through before adding in the coconut milk and vegetable stock, turmeric and a squeeze of the other half of lime.

  3. Prepare the Marinated Tofu pieces by frying with the agave, sesame seeds, and chilli oil for a few minutes until crispy.

  4. Add the noodles to the curried ramen and heat for a few minutes before serving; add the halved pak choi to each bowl with the crunchy ends submerged in the soup to blanch in the heat, top with coriander freshly chopped chilli and the delicious tofu.

Hungry for ideas?

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