Vegan Ramen


Ramen is just one of those things I can’t live without. I tend to need it, and need it often. But Vegan Ramen isn’t that easy to come by and generally, its not the same as the other stuff.

But today, I found the perfect answer for it, follow this recipe, and you will reap all the benefits.



  • 1 Package of @housefoodsamerica Tofu
  • 1 Zucchini
  • 1 Bag of @housefoodsamerica Tofu Shirataki Ramen (has two separate servings)
  • 2.5 Tablespoons of Szechuan Spicy Stir-Fry sauce (optional, but you should use it)
  • Chives for topping


  1. Cut up the tofu into small squares, best way to do that is cut it in half longways, then in 1/4″ strips then 1/4″ the other way. Might be confusing, but honestly, doesn’t matter, so long as your tofu can be eaten easily in bite sized pieces.
  2. Throw all that good stuff in a non-stick pan, bare, no oil, no sauce on medium heat. Let the water do the cooking for you. It’ll start to brown up and maybe even stick a little, but its ok, you want that. Make sure you watch it though, mix it up so it doesn’t stick too much.
  3. After its lightly browned up, put in your bite sized zucchini and the Szechuan Sauce and turn the stove on medium-low, let that ease into the tofu.
  4. Follow the directions on the back of the Tofu Shirataki Ramen bag, super easy.
  5. Basically pour boiling water on the noodles after you washed them. Melt in the miso sauce into a 2 1/2 cups of boiling water. Then after you’ve dumped the boiling water on the noodles out, separate into two bowls of noodles and half the miso into each.
  6. Once your tofu zucchini mixture is cooked to your liking, spoon that on top of your Ramen and enjoy that.

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