I’ve seen a few pictures in instagram of a curry noodle bowl and it’s been looking so tempting so I decided to make one for myself. I threw in whatever I thought would be good in this and it was so tasty. It brought some of my favorites together in one bowl; crispy tofu, ramen, and red curry. Yum! It came together really quickly and was great for a tired weeknight. I used a packet of instant ramen, just the noodles, for the ramen so it was really easy and I used my leftover veggies from my stir fry last night which made it simple. I only had to really cook the tofu which is as easy as dicing and baking. It’s full of flavor, texture, and something I’ll crave.

Tofu Curry Ramen Bowl

1 package extra firm tofu, diced

1 shallot, diced

1-2 packs of instant ramen

I used leftover sautéed veggies- broccoli, baby Bella mushrooms, carrots, onion, yellow pepper

1 tsp minced garlic

2 tsp red curry paste

1 tbsp tomato paste

1 tsp Vegetarian Better than Bouillon no chicken base

Dash soy sauce

1/2 tsp curry powder

1/4 tsp ginger

1/4 tsp cumin

1/4 tsp paprika

1/8 tsp coriander seed

1/2 tsp garam masala

5 cups water

1/2 cup almond milk unsweetened

1. Preheat oven to 400* and dice tofu and let it drain on a towel for 20-30 minutes.

2. Add it to a parchment lined pan and bake for 25-35 minutes until crispy and golden.

3. While tofu is cooking, add shallot to a soup pan and sauté oven medium heat for 3-5 minutes. Add garlic, tomato paste, red curry paste, bouillon, spices, and sauté for another 3-5 minutes.

4. Slowly add in water while stirring until incorporated and then add almond milk.

5. Bring to a boil and then to a simmer for 5 minutes and then add in the dry ramen noodles and simmer another 5 minutes.

6. Serve in a bowl then add a handful of veggies and a handful of crispy tofu.