Vegan Ramen with Turmeric Tofu & Indian Herbs is a unique fusion recipe that brings together the comfort of Japanese ramen with the warming spices of Indian cuisine.
The golden turmeric tofu adds a protein-rich element with anti-inflammatory benefits, while the broth is infused with traditional Indian herbs for an aromatic and spicy twist.
The dish is perfect for cozy dinners, a satisfying lunch, or as a show-stopper for plant-based dinner parties.
Serve it hot with fresh lime wedges, chopped cilantro, and a side of crispy naan chips or steamed edamame for a full experience.
Vegan Ramen with Turmeric Tofu & Indian Herbs
Equipment
- Large pot for broth
- Frying pan or skillet for tofu
- Strainer or sieve
- Knife and cutting board
- Mixing bowls
- Tongs or chopsticks
- Ladle
- Slotted spoon Alternative for strainer
- non-stick saucepan will do for sautéing tofu alternative for skillet
Ingredients
Broth:
- 1 tbsp sesame oil
- 1 onion finely chopped
- 4 garlic cloves minced
- 1 inch piece of ginger grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 6 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp chili flakes adjust to taste
- 1/2 cup coconut milk
- Salt to taste
Turmeric Tofu:
- 1 block firm tofu pressed and cubed (14 oz)
- 1 tbsp olive oil
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp cornstarch
Ramen & Toppings:
- 4 packs ramen use rice ramen or other vegan noodles
- 1 cup baby spinach
- 1/2 cup shredded carrots
- 1/2 cup sweet corn cooked or canned
- Fresh cilantro chopped
- Lime wedges
- Green onions chopped
Instructions
- Step 1: Prepare the TofuIn a bowl, mix turmeric, black pepper, salt, and cornstarch.Toss tofu cubes in the spice mixture until evenly coated.Heat oil in a skillet and pan-fry tofu on all sides until golden and crispy (about 7–10 minutes). Set aside.
- Step 2: Make the BrothIn a large pot, heat sesame oil.Sauté onions until translucent, then add garlic and ginger.Add cumin seeds, coriander powder, and garam masala. Stir for 1 minute.Pour in vegetable broth, soy sauce, chili flakes, and bring to a boil.Reduce heat and add coconut milk. Simmer for 10–15 minutes. Taste and adjust seasoning.
- Step 3: Cook the NoodlesIn a separate pot, boil ramen noodles as per package instructions.Drain and rinse with cold water to stop cooking.
- Step 4: Assemble the BowlsDivide noodles into 4 bowls.Ladle hot broth over the noodles.Top with turmeric tofu, spinach, carrots, corn, cilantro, and green onions.Serve with lime wedges on the side.
Video
Notes
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 52 g |
| Protein | 21 g |
| Fat | 21 g |
| Serving Size | 400 g |
| Saturated Fat | 7 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 8 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 890 mg |
| Potassium | 640 mg |
| Fiber | 6 g |
| Sugar | 6 g |
| Vitamin A (IU) | 3600 IU |
| Vitamin C | 12 mg |
| Calcium | 160 mg |
| Iron | 4.2 mg |
Cooking Tips
- Extra Crispy Tofu: Press tofu for at least 15 minutes before cooking to remove moisture.
- Broth Depth: Add a splash of tamari or a few dried shiitake mushrooms to enhance umami flavor.
- Spice Control: Adjust chili flakes based on your heat tolerance.
- Noodle Swaps: Use soba or udon noodles for a different texture.
Alternative Ingredients
One of the beauties of this vegan ramen is its flexibility; plenty of ingredients can be swapped based on what you have available or your dietary preferences. Instead of tofu, you can use chickpeas, tempeh, or seitan as a protein-rich substitute.
Roasted chickpeas tossed in turmeric and cumin make a great crunchy topping, while tempeh brings a nutty flavor that pairs well with Indian spices.
If you’re avoiding soy entirely, cauliflower florets roasted with turmeric and black pepper offer a delicious, low-carb alternative.
For the noodles, any type of wheat-based or gluten-free noodles will work. Soba, rice noodles, or zucchini noodles (zoodles) are all excellent options. In place of coconut milk, try cashew cream or oat milk for a creamy texture with a slightly different flavor profile.
If Indian herbs like garam masala or coriander powder are unavailable, consider a blend of curry powder and ground cumin for a similar warming effect. And for vegetable toppings, feel free to swap in whatever is in season, bok choy, mushrooms, snow peas, or even roasted bell peppers can all add variety and nutrition.
Summary
Vegan Ramen with Turmeric Tofu & Indian Herbs is more than just a comforting bowl of noodles, it’s a celebration of global flavors, combining the rich traditions of Japanese and Indian cuisine into a nourishing, plant-based meal.
With its aromatic broth, vibrant toppings, and golden turmeric tofu, it offers a satisfying experience that’s both hearty and wholesome.