Tofu. Some love it, some hate it, but when you’re plant-based, it can be a pretty big staple in your meal lineup.
It can also be hard to master at first. I’m still trying to perfect my own tofu scramble.
So when Nasoya came out with their Garlic and Herb Toss’ables, it was a game-changer. These little bites come ready to eat – right out of the bag! I snack on them WHILE I am making dinner. Be warned. Nasoya, the nation’s leading tofu brand, recently launched Plantspired – a new line of convenient, plant-based meal solutions ready to be enjoyed in minutes, and this is one of them. the Toss’ables are pre-baked, pre-cubed, pre-marinated tofu is packaged in a convenient pouch and ready to be tossed into salads, pastas and more. And guess what Pittsburgh – yes they have them! I just picked these up at Giant Eagle 🙂
Anyways, I thought, I really want to make an easy, fast ramen recipe that’s plant-based. I love noodles and miss having them and wanted to try and figure out how I can make them at home easily.
So I went to the pantry and well, it was staring at me – my little 50 cent bags of ramen noodles from college – why wasn’t I turning this into a masterpiece?! So I did.
Here’s what you need:
- 1 bag of Nasoya Garlic and Herb Toss’ables tofu (maybe two – cause you’ll snack them all fast!)
- 1 bag of dry ramen noodles
- whatever veggies you have on hand to saute! (I used broccoli, red pepper and yellow onion)
- Cashews or sliced raw almonds (optional)
- Soy sauce (to taste)
- Balsamic reduction (to taste) Don’t have any? Easily make your own here.
- Red pepper flakes (optional)
- Salt (to taste)
- 2-3 garlic cloves, chopped (I like a lot of garlic)
- Seasoning (optional – i have some spices and seasonings I just play with and toss in sometimes – have fun with your cooking!)
Directions:
- Chop your veggies and garlic and sautee with a little olive or sunflower oil over medium heat.
- Start the water to boil with your ramen noodles (I don’t use the chicken stock powder to keep it plant-based, but if you want to add it for some more flavor – go for it!).
- Once the veggies start to soften, add the nuts and soy sauce and balsamic reduction a little at a time. This way you can figure out how strong you want the taste.
- Once the noodles are ready, drain them and add only the noodles (toss the water) to the sauteed veggies and nuts.
- Toss in the Nasoya Garlic and Herb Toss’ables tofu.
- Stir and add any more salt, seasoning or soy sauce you might need to get your flavor just right.
- I like to serve with sprinkled sesame seeds on top.
Enjoy!
How do you pop your tofu? I am ALWAYS looking for more plant-based recipes, so feel free to share!
This is a sponsored post on behalf of Nasoya. All opinions are my own. Thanks for supporting Football Food and Motherhood.
