Tofu & Veggie Ramen Bowl

Ellese Garcia
Jan 17, 2024
1 min read

This has now become a staple dish in my household! So easy to make & very macro friendly. Links to products are down below (not sponsored and no gatekeeping allowed!)

{Vegan, Added Oil Free, Added Sugar Free, High Protein, Nut Free}

You will need:

Large pot
Small pot/sauce pan
Large microwave safe bowl
Spoon or spatula
Baking sheet
Parchment paper

Ingredients: (Links below for specifics)

2 blocks of Tofu, extra firm (pressed)
2 Instant ramen cups
400g Frozen edamame, shelled
1 bag California style vegetables, frozen
8 tbsp Teriayki sauce, sugar free
1 tbsp Dark soy sauce OR regular soy sauce
Dash of salt & pepper, to taste
Optional for edamame: Gochugaru, everything bagel seasoning, salt, garlic powder

Instructions:

Pre-make the baked tofu (recipe here) or don't bake it if that's your preference.
Fill a small pot of water and bring to a boil.
In a large pot, heat cooking/spray oil and add the frozen vegetables once heated. Cook the vegetables until thawed.
When the small pot of water is brought to a boil, rip open the instant ramen cups and save the seasoning packets! Cook according to package and drain the water when finished.
In the large pot with vegetables once they are heated, add the teriyaki sauce, dark soy sauce, and ramen seasoning packets. Stir until combined.
Add the baked tofu into the large pot and coat with the sauce.
In a large microwave safe bowl, heat the 400g of edamame for 2 minutes and then toss with the seasonings listed above.
In 4 bowls, divide the tofu & veggies, ramen noodles, and edamame!