I make this recipe way too often. Why? Because it’s so freakin easy. This is the perfect recipe for all the lazy vegans like me.
To be honest, this is a very light-tasting tofu recipe. This is for tofu lovers. So if you came for a tofu recipe that will make you forget you are eating tofu, unfortunately, this one isn’t it =/
BUT if you love (or even like) tofu, and just want to enhance it, welcome to my favorite and ridiculously easy tofu recipe!
Because this is a fast and lazy recipe, we are not going to press the tofu. Take it straight out of the packaging and chop it into cubes. I do not care for my tofu to be crispy for this recipe. If you desire a crispier texture then you’ll have to press your tofu. ( I have a post for that: How to Press Tofu Without a Tofu Press) I do however like to use firm or extra-firm tofu.
Heat up about a tbsp to 2 tbsp of oil in a non-stick frying pan on medium-high heat. Vegetable oil is probably best, but I use olive oil most of the time.
Fry the tofu in the oil, gently stirring occasionally. Do this until the tofu starts to turn a very light yellow on all sides. Reference the photo below.
Lightly coat the tofu with garlic powder (1/4-1/2 tsp), a pinch of salt, and a pinch of pepper.
Cook for another minute or two.
Turn the heat down to a simmer and coat the tofu with soy sauce and then agave syrup. I’ve tried maple syrup with this recipe and it just isn’t the same for me. But it’s a good substitute for agave if that’s all you have.
This quick and easy vegan ramen is so simple to make and to me it tastes so similar the top ramen we all used to conveniently eat in college. Also, I am cheating with this recipe. I am literally just recommending two products for you to put together to make this ramen.
You will most likely find these two products at your local health food store. What is special about the better than bouillon veggie broth is that it almost tastes like beef broth. I haven’t found a similar broth yet but maybe I will try to replicate it in the near future because I am sure not everyone has access to this particular broth. For those of you that do find it though definitely make this recipe!
This is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!(These are the exact noodles I am using for this recipe).
Boil water. I think I boiled about four cups of water. Once water is boiling add your noodles and a spoonful (reference photo below) of the better than bouillon base. Once the noodles start to separate add the vegetables. You can add the chives while cooking but I recommend adding them as a garnish at the end.
You don’t need to add all of the extra veggies as shown in the photo, but you should because its delicious.
While you wait for your veggies to soften add soy sauce and crushed red pepper flakes to the broth. If you don’t add veggies and choose to only use the better than bouillon and ramen noodles then I urge you to also add soy sauce and red pepper flakes if you have it in your pantry. It makes all the difference. Be careful adding too much soy sauce though. It can also ruin it.
When the vegetables and noodles are soft its safe to serve yourself a bowl, sprinkle some chives on top, and enjoy!