Creamy Curry Ramen Bowl
Ingredients
- 1/2 pack of ramen noodles (~8oz)
- 1 pack extra firm tofu - pressed & cut into cubes
- 1 cup broccoli florets
- 1/2 cup mushrooms, sliced
- 1/2 cup purple cauliflower
- 1/2 cup cabbage, chopped
- 1/2 cup chopped onion
- 2 green onions, chopped
- 1 tbsp oil, salt to taste
- 1 tsp chili powder (optional)
- 4 cups vegetable broth
- 3 tbsps red curry paste
- 1 can coconut milk (reduced fat ok)
Preparation
Coat tofu cubes with nutritional yeast. Turn pan on medium heat and add 1 tbsp oil, lightly pan-fry tofu until golden brown on all sides (15-20 minutes). Lightly salt after cooked
Use same pan to sauté veggies! Add splashes of water or vegetable broth and sauté broccoli, mushrooms, onions, cauliflower and cabbage. Sauté for 7 minutes and then set aside
To make the curry, place veggie stock, red curry paste in a pot, then bring it to boil while stirring continuously until the paste dissolves. Add salt and pepper accordingly and then slowly add in coconut milk.
Turn heat down to a low simmer, add in veggies and ramen noodle.
Let noodles cook for 5-10 minutes depending on box. Serve and add preferred toppings such as chili powder, green onion and jalapeños!