Vegan Ramen CUrry with Tofu Croutons

This warm and comforting recipe is super adaptable to whatever veggies you prefer (or have left in the fridge!).

Prep: 20 min Cook: 25-40 min

Ingredients:

1 tbsp sesame oil

1 cup julienne carrots

2 cups sliced mushrooms

2 cups broccoli

4 small red bell peppers, sliced

6 cloves garlic, minced

2 tsp grated ginger

3 tbsp red curry paste

6 cups vegetable broth

1 can full fat coconut milk

4 servings ramen noodles

1 block firm tofu

Salt and pepper

Cilantro

Instructions:

Drain and cube tofu. Crisp in airfryer at 400F for 15-20 minutes, shake/toss halfway through for even cooking. If you do not have an airfryer, place cuded tofu on parchment paper on a baking sheet and bake at 400F for 40 minutes, turning every 15 minutes for even crisping.

While the tofu is cooking, heat oil in a stock pot. Add in the vegetables and cook about 5 minutes, stirring occasionally, until softened. Stir in garlic, ginger, and curry paste and cook another 3-5 minutes. Add in the broth, coconut milk, salt, and pepper and bring to a simmer. Add in the ramen noodles and cook an additional 10 minutes or until the noodles are cooked to your liking.

To serve: scoop in to bowls, top with tofu croutons, and sprinkle with cilantro.