It’s officially Halloween season and that means spooky recipes galore! I’m not big on themed foods, so I did a play on colors instead. That’s about as festive as it gets for me. These black ramen noodle bowls are packed full of veggies! As well as a spicy Cajun-style tofu I’m currently obsessing over.
The seasoning blend is a bit salty. If that’s not your style reduce it and add more paprika in place. Alternatively you can season the tofu as desired. Something as simple as dark mushroom soy sauce is all it takes to achieve a little umami. I’ve also experimented with taking a vegan-friendly chickenless or beefless bouillon base and diluting it with hot water. Creating a marinade using that plus extra spices. Side note: My all-purpose seasoning blend recipe will be posted next month. If you’re wanting to replicate a meaty taste with your tofu. Remember to press your tofu beforehand if you want it to fully absorb a liquid marinade.
Of course, everything needed can be found at your local Kroger or Fred Meyers store. If for some reason black ramen noodles can’t be found, you can use any noodle of choice. From vermicelli to udon. Adding a black food coloring to the boiling process to darken them. You can get totally crazy and experiment with natural dye options too. Like tossing with activated charcoal for black, juiced purple cabbage for purple or beetroot for a deep reddish hue. That would be a fun project for the little ones to get involved with. Spooky noodles for all!
I love to serve this with tons of fresh herbs and some quick pickled radishes. Alongside some seared edamame, coated in garlic and mushroom soy sauce. It’s seriously a combo you have to try. Let me know if you’re interested in seeing a separate recipe for the edamame. I would be happy to share it!
If you give this recipe a try feel free to snap a photo and tag me @plantPhilosophy on Instagram using the hashtag #PlantPhilosophy. That way I don’t miss seeing your post! I love looking through everyone’s recreations. It makes my day knowing you enjoy my content and share it with your friends and family, vegan or not. I’m forever grateful for your support!
Spooky Black Ramen Noodle Bowls
Yield 2-3 servings
- 4 cups Simple Truth Vegetable Broth
- 14 oz. Simple Truth Extra Firm Tofu
- 2 tbsp Kroger Cajun Seasoning
- 1 tsp Smoked Paprika
- 2 blocks Black Rice Ramen Noodles
- 2 cups Carrots, julienne sliced
- 1 1/2 cups Purple Cabbage, shredded
- 4 Spring Onions, thinly sliced
- 1 Avocado, halved & sliced
- Toasted Black Sesame Seeds
- 1 tbsp Fresh Ginger, minced
- 2 cloves Garlic, minced
- Lime wedge, to garnish
- Cilantro, to garnish
Open and drain your block of tofu. Thinly cut into 12 even slices. You can cook all 12 or save half for later.
Line a plate with a clean dish towel and lay each slice of tofu flat on it. Let rest for 10 minutes.
In a medium pot, add vegetable stock and simmer on medium heat. Once lightly bubbling add in fresh minced ginger and garlic.
Wash and prep your veggies. Cutting the carrots and cabbage very thin.
Evenly coat each tofu slice on both sides with cajun seasoning and paprika mixture.
Bring a large non-stick skillet to medium high heat. Lightly coat with oil if desired. Add tofu slices and sauté for 8-10 minutes on each side. Reducing the heat to medium low once they darken in color.
In a separate pot bring water to a boil. Add black ramen noodles and cook according to package instruction, about 5 minutes. Alternatively you can boil the noodles with the broth, seasoning to taste.
Assemble each bowl dividing half the broth and noodles. Topping with a portion of each veggie and 3-6 slices of tofu.
Garnish with avocado slices, sesame seeds, fresh cilantro and a lime wedge.
Broth will keep for up to one week. Cook noodles and prep vegetables as needed for optimal texture and freshness.
PIN IT FOR LATER!
This is a sponsored conversation written by me on behalf of Kroger/Fred Meyer. The opinions and text are all mine.1