Curried Tofu Ramen Vegan recipe

Curried Tofu Ramen

Prep 10 mins
Cook 15 mins
Serves 2

A quick and easy lunch or dinner with minimal prep but bundles of flavour. This vegan Curried Tofu Ramen is a giant bowl of warming comfort food with a kick of spice and a zing of lime!

Marinated Tofu Pieces Find out more


1 Pack of Cauldron Marinated Tofu Pieces
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

180g noodles of choice
pak choi

For the tare:
1 tsp miso paste
1 tbsp soy sauce
1 tsp sesame oil
1/2 lime squeezed
1 tsp mirin


  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 tofu by frying it 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 that delicious tofu