Vegan Peanut Tofu Ramen

8 oz tofu, cubed

1 head broccoli thickly chopped, including stems

Long mushrooms

¼ purple cabbage, shredded

4 carrots, sliced

bean sprouts

3 garlic cloves

9 oz ramen noodles

4 c vegetable broth

1 14oz can full fat coconut milk

2 tsp green curry paste

2 tbsp honey or agave

½ c peanut butter

2 tbsp soy sauce

sesame seeds

olive oil

1 bunch of cilantro

2 limes


  1. In a large pot add olive oil, garlic, and ginger. Saute until garlic is cooked. 
  2. Add the curry paste, lower heat and cook another minute. 
  3. Add coconut milk and 3 cups of the broth, mix well. In a bowl, mix the remaining cup of broth with the peanut butter. Add to pot once well combined. 
  4. Add agave/honey, the juice of 2 limes and peels, and soy sauce, simmer on low for 8-10 minutes. Add carrots and broccoli and allow to cook for a minute. 
  5. Just before serving add noodles, tofu, bean sprouts, purple cabbage, mushrooms. Put sesame seeds, peanuts, and cilantro on top. 

Recipe from Madison Suoja