Description
Enjoy a flavorful and comforting bowl of Spicy Curry Ramen that’s both vegan and gluten-free! Made with creamy coconut milk, red curry paste, and fresh vegetables, this oil-free dish is rich in taste and easy to customize. Perfect for a quick weeknight meal or a cozy weekend dinner, this ramen is packed with plant-based protein and wholesome ingredients.
Ingredients
- Protein: Extra firm tofu
- Noodles: Brown rice ramen noodles
- Broth Base: Low-sodium vegetable broth, unsweetened coconut milk
- Flavoring: Red curry paste, coconut aminos, reduced sodium tamari soy sauce (to taste)
- Aromatics: Garlic, ginger root
- Vegetables: Mushrooms, baby bok choy
- Herbs & Garnishes: Thai (or sweet) basil, lime, black or white sesame seeds
Instructions
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Prepare the Tofu:
- Press tofu to remove excess moisture.
- Cut into bite-sized pieces and toss with coconut aminos.
- Cook in an air fryer at 350°F (175°C) for 15 minutes or bake at the same temperature for 20-25 minutes until golden and crispy.
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Blend the Broth:
- In a blender, mix half the vegetable broth, red curry paste, and coconut milk until smooth.
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Sauté Aromatics:
- In a large pot over medium heat, sauté minced garlic and grated ginger with a splash of broth until fragrant (about 1 minute).
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Cook the Vegetables:
- Add mushrooms and the blended broth mixture to the pot.
- Simmer for 5 minutes.
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Add the Noodles:
- Pour in the remaining broth and bring to a gentle boil.
- Add the brown rice ramen noodles and cook per package instructions (about 3 minutes).
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Incorporate Bok Choy and Tofu:
- Stir in chopped baby bok choy and crispy tofu.
- Cook for another 2 minutes until bok choy is tender.
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Finish with Herbs and Lime:
- Remove from heat, mix in Thai basil leaves and a squeeze of lime juice.
- Adjust seasoning with tamari soy sauce if needed.
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Serve and Garnish:
- Divide ramen into bowls and sprinkle with sesame seeds.
- Serve immediately with extra lime wedges.
Notes
- For extra spice: Add chili flakes or more red curry paste.
- For a protein boost: Swap tofu for tempeh or add chickpeas.
- For different noodles: Try soba, udon, or even zucchini noodles.
- For umami depth: Stir in a spoonful of miso paste.
