Description
A delicious and creamy coconut milk ramen bake packed with vegetables and tofu.
Ingredients
Scale
- 1 can full fat coconut milk
- 2 tbsp soy sauce (tamari if gluten free)
- 1 thumb ginger (peeled, minced)
- 3 cloves garlic (minced)
- 1 tsp maple syrup
- 3 cups vegetable broth
- 2 tsp paprika
- 2 limes (juiced and zested)
- 3 nests ramen noodles (approx. 280g, use rice or pea noodles if gluten-free)
- 1 head broccoli (medium, chopped)
- 1 red bell pepper (sliced into chunks)
- 1 yellow onion (sliced)
- 14 oz extra firm tofu (400g or large block, cut into cubes)
- to taste cilantro
- to taste crushed peanuts
- to taste sesame seeds
Instructions
- Preheat the oven to 400F and get out a 9×13 casserole dish.
- In the casserole dish, add the coconut milk, soy sauce, ginger, garlic, maple syrup, vegetable broth, paprika, lime juice, and lime zest. Give it a good whisk until completely smooth.
- Next, add the ramen noodles, making sure they are submerged. Add broccoli, bell pepper, and onion. Place the tofu on top so it gets browned in the oven.
- Place the baking dish, uncovered, in the oven for 35 minutes, until the noodles are cooked through. I recommend carefully tossing halfway through to avoid sticking.
- Remove from the oven, toss everything together, and add toppings of choice, like cilantro and sesame seeds. Enjoy immediately.
Notes
- For a gluten-free version, use tamari and gluten-free noodles.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg