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Darby's Daily Balance

Thai Veggie and Tofu Ramen

this week’s meatless monday meal is a thai veggie and tofu ramen.

Ingredients

tofu

  • 1 package extra firm tofu, pressed and cubed (14 oz)
  • 1/2 tbsp avocado oil
  • 2 tbsp soy sauce
  • 1 tsp cumin
  • 1 tbsp corn starch

ramen

  • 3 package ramen noodles, or noodle of choice
  • 2 tbsp avocado or olive oil
  • 8 oz crimini mushrooms, sliced
  • 1/2 tbsp ginger, grated
  • 2 cloves garlic, minced
  • 1 shallot, diced (subbed white onion)

broth and vegetables

  • 4 cups bone broth (or vegetable broth for vegetarian and vegan)
  • 1 can corn, drained

toppings

  • soft boiled eggs (omit for vegan)
  • 1 bunch green onion, chopped
  • 1 bunch cilantro, chopped
  • 2 jalapeños, sliced
  • 2 tbsp sesame seeds

Method

  1. 1

    Start by preheating your oven to 425 degrees. In a medium bowl toss your tofu with oil, soy sauce, cumin, and cornstarch. Move to a baking sheet and cook for 25 minutes or until edges are browned.

  2. 2

    While the tofu cooks, bring your pan to medium heat and add oil. Once oil is hot add mushrooms and cook 5 minutes. Add ginger and garlic for 2 minutes. Add onion, baby corn, miso paste, soy sauce, and chili paste. Let cook 5 more minutes. Add in bone broth and bring to a simmer for 20 minutes. Add in your corn, tofu, and ramen noodles and cook 3 minutes or until noodles are done. Serve immediately and top with your favorite ingredients!

Notes

toppings can be adjusted or omitted; eggs are optional for vegan/vegetarian versions; use vegetable broth to keep it vegetarian/vegan.