Curry Tofu Ramen
Prep time
Cook time
Total time
Vegan yellow curry ramen with tofu and veggies. Creamy, mild enough to be kid-friendly, and so delicious!
Recipe type: Main Course
Cuisine: Vegan, Thai-Inspired
Serves: 2-3 servings
  • 6 oz Ramen noodles
  • 4 tsp coconut oil, divided
  • 1 cup Snow peas, trimmed
  • 1 cup Mushrooms, sliced
  • 1 small carrot, peeled and diced
  • 10 oz Tofu, pressed and diced into 1” cubes
  • 1 tbsp soy sauce
  • 1 shallot, finely diced
  • 4 cloves Garlic, minced
  • 2 “ piece Ginger, minced
  • 2 tbsp Chef’s Choice yellow curry paste
  • 2 tbsp peanut butter
  • 1 (15 oz 425 g) can Chef’s Choice Coconut milk
  • 2 cups Vegetable broth
  • 1 tbsp maple syrup
  • ½ lime
  • 2 tbsp Cilantro, chopped
  • ½ Jalapeño, thinly sliced
  1. Boil the ramen in salted water according to package instructions, then drain.
  2. Add 2 tsp oil, tofu, carrots, and mushrooms to the pan. Cook and stir for 4-5 minutes, until tofu is lightly browned. Add the snow peas, drizzle the pan with 1 tbsp soy sauce, and cook until the snow peas are softened. Remove the tofu and veggies from heat and set aside.
  3. Put the pan back on heat. Add oil, shallot, garlic, ginger. Cook for 1 minute. Add the curry paste and peanut butter. Cook for another minute. Add the coconut milk, broth, maple syrup and lime juice. Simmer for 10-15 minutes to let the flavors mingle.
  4. Divide the broth between serving bowls. Fill with noodles, tofu and veggies. Garnish with cilantro, jalepeños, and lime.
Recipe by Carrots and Flowers at