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Vegan Ramen

Peanut & Gochujang Vegan Ramen (GF)

A gently spiced vegan and gluten free ramen with udon noodles, ginger, peanut and chili
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Servings: 3
Course: Main Course
Ingredients Method

Ingredients
  

Crispy Tofu
  • 1 block Extra Firm Tofu *see notes for my favourite prep!
  • 1 t Avocado Oil
  • 4 T GF Breadcrumbs
  • 4 T Nutritional Yeast
Ramen
  • 4 Mushrooms Sliced
  • 1 Zucchini Sliced
  • 2 Carrots Sliced
  • 1 T Ginger Minced
  • 1 Garlic Clove Minced
  • 3 T Peanut Butter
  • 1 T Gochujang Paste *
  • 1 T Maple Syrup
  • 2 T Tamari
  • 4 cups Vegetable Stock or water
  • 6 oz Ramen or Udon Noodles
Garnish
  • 1 Lime
  • 1 t Black Sesame Seeds
  • Handful Microgreens

Method
 

Crispy Tofu
  1. Prep tofu by allowing to thaw slightly and cutting into strips, marinating in a few tablespoons of tamari for 15 minutes (or longer). If using oven, preheat to 400F/200C. Prep a baking sheet with a silpat or parchment paper.
  2. Add avocado oil to tofu then cover with breadcrumb & nutritional yeast mixture.
  3. Bake for 30 minutes, flipping once. Or my preferred method is to airfry tofu at 380 for 20 minutes, flipping once!
Ramen
  1. In a deep fry pan or medium sauce pan over medium heat, add avocado oil and saute carrots with ginger and garlic for 2 minutes.
  2. Add mushrooms and zucchini, saute an additional 2 minutes.
  3. Add peanut butter, gochujang, maple, tamari with 1/4 cup vegetable stock or water and simmer until combined.
  4. Add rest of vegetable stock or water, bring to a boil.
  5. Add ramen or udon noodles and simmer until noodles are cooked.
  6. Serve with crispy tofu, a generous squeeze of lime, sesame seeds, and microgreens!