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Veggie Ramen Bowl

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: gamechangers


  • Firm Tofu, cut into slices (1 block)

  • Broccoli, chopped (1 head)

  • Garlic, sliced (2 cloves)

  • Red Cabbage, sliced (1/4 pc)

  • Baby Corn, chopped (1 cup)

  • Baby Spinach, steamed & drained (1 cup)

  • Pok Choi, Sliced, Steamed & Drained (1/2 cup)

  • Coriander, for garnish

  • A2 Ghee, (1 tbsp divided)

  • Sesame Seeds, for garnish

  • Plant Based Ramen (2 pkts)

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat a skillet over medium heat with ½ of the divided ghee and place the tofu slices and cook till it browns on one side, flipping it over and continuing the process on the other side.

  2. Move the tofu to one side of the skillet and add broccoli, baby corn and garlic to the other side with a dash of water to steam and continue cooking.

  3. The tofu should be brown on both sides by now and proceed to remove from the skillet and continue to cook the broccoli. Once cooked remove the broccoli from the skillet.

  4. Add the remaining ghee to the skillet and cook the cabbage with salt and pepper and cook for about 8 minutes and then remove from the skillet placing with tofu, broccoli and garlic

  5. Cook the plant based ramen according to the instructions. Once ready pour the desired amount of broth and noodles with the cooked veggies and add the steamed baby spinach, pok choi, coriander and sesame seeds and mix well.

  6. Plate and serve!

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