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Vegan ramen bowl with turmeric tofu, noodles, leafy greens, and broccoli

Vegan Ramen with Turmeric Tofu & Indian Herbs

Vegan Ramen with Turmeric Tofu & Indian Herbs is a bold fusion recipe that marries the soul-soothing warmth of Japanese ramen with the deep, aromatic spices of Indian cuisine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Fusion, Indian, Japanese
Servings 4
Calories 480 kcal

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 Tofu
    In 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.
    Bowl of golden marinade with black pepper and spices on a white marble background
  • Step 2: Make the Broth
    In 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.
    Pot of bubbling vegan broth with green onions and sesame seeds on top
  • Step 3: Cook the Noodles
    In a separate pot, boil ramen noodles as per package instructions.
    Drain and rinse with cold water to stop cooking.
    Cooked ramen noodles in a stainless steel pot on a marble countertop
  • Step 4: Assemble the Bowls
    Divide 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.
    A bowl of vegan ramen topped with turmeric tofu, cilantro, and sesame seeds on a dark table with garnishes

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.
 
Keyword Comfort Food, Gluten Free, Plant Based, Vegan