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This is one of my favorite weeknight dinners to make. It’s so easy, and delicious 😋. Get creative and throw in any additional veggies you like in ramen noodle bowls! As with all the recipes I’m posting this month- it is vegan, GF, oil free, no refined sugar, and it’s all done in 30 mins 💫


  • 15 oz (1 block) extra firm tofu
  • 1/4-1/2 cup coconut aminos
  • 1 cup shredded carrots
  • 1 cup sugar snap peas
  • 8 oz. sliced mushrooms
  • 3 heads of baby bok choy
  • 3 tablespoons green curry paste
  • 2 teaspoon curry powder
  • 6 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 6 cups vegetable broth
  • 1 (13.5 oz.) can light coconut milk
  • 8 oz. rice ramen noodles
  • Juice of 1 lime
  • salt and paper to taste

For serving:

  • Fresh cilantro
  • Sliced jalapeños
  • Lime wedges
  • Scallions
  • Sesame seeds


  1. Preheat oven to 400. Line a cookie sheet with parchment paper and set aside.
  2. Press the tofu to drain as much water as possible. Chop into 1 inch cubes. Place them in a bowl or bag or toss them in the coconut aminos. Once well coated, spread them out on the cookie tray and bake for 25 minutes. Toss halfway though.
  3. Put a large pot on medium heat for 2-3 minutes.
  4. Add carrots, peas, mushrooms, and salt/pepper to taste. Cook for 3 minutes, stirring occasionally. Chop the heads off the boy choy and throw the leaves in the pot.. Stir it up!
  5. Add curry paste, curry powder, garlic and ginger and cook for 1 minute, continuing to stir.
  6. Stir in broth and coconut milk, add more seasoning to taste.
  7. Turn heat to medium high and bring to a simmer.
  8. Add ramen noodles and cook for 10 minutes or until noodles are al dente. Stir in the juice of 1 lime.
  9. When the edges of your tofu are browned, carefully remove your cubes from the over and toss into the large put….stir it up, and you are done!
  10. Garnish with cilantro, jalapeno and lime wedges, etc to serve.