Tofu Curry Ramen Noodles (Vegan High-Protein)

These Tofu Curry Ramen Noodles are rich, creamy, smooth and fresh and packed with protein. Use your favourite noodles to sit in a delicious curry sauce topped with sesame tofu and veggies.

I am pretty obsessed with my Vegetable Packed Vegan Curry Sauce and am always thinking of new recipes I can use it with. These noodles were the second recipe I made with the sauce and they really hit the spot. If you love ramen and you love curry, then this dish is the best of both worlds.

Close up of a bowl of Tofu Curry Ramen Noodles with two chopsticks
Tofu Curry Ramen Noodles

Why will I love this?

These noodles are the best, they are:

  • Warming, cosy and comforting
  • Fresh, vibrant and delicious
  • Packed with creamy sauce
  • Crispy and crunchy
  • High in protein thanks to the sesame tofu
  • High in fibre, vitamins and minerals
  • Packed with tons of hidden vegetables
  • Naturally vegan, gluten-free and nut-free
  • Easy and quick to make
  • Ready in 10 minutes
  • Great for meal prep
  • Delicious to serve for one, two or to feed a crowd

If you already love the sound of these noodles then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The base for the recipe is my favourite veggie curry sauce so make sure to check that out. I have also linked to a few of my favourite products to help you make it, too.

Here’s what we need:

  • Vegetable Packed Vegan Curry Sauce: you can make this up in big batches so that when you fancy a curry-based dish you are ready to go.
  • Extra firm tofu: make sure it really is extra firm and press out any excess water, if needed.
  • Sesame or coconut oil: for frying. I love the flavour of sesame oil but if you prefer to use another oil, that is fine.
  • Tamari soya sauce: if you are gluten-free, ensure you use GF tamari soya sauce, if not you can use regular soya sauce, both of which add richness and umami-depth of flavour.
  • Sesame seeds: these add so much texture and crunch to the cubes of tofu. I use a mix of white and black sesame seeds.
  • Ramen noodles: or any noodles will work here, but to keep it fairly traditional I prefer the texture of ramen noodles.
  • Tenderstem broccoli: I just had to add some greens to this dish and I love the crispy crunch of the broccoli on top but you can also use asparagus, sugar snap peas or mange tout.

A few things to serve, which are optional but totally worth it:

  • Coconut yoghurt: this adds creaminess and tanginess on top which works so well. make sure it is unsweetened and thick yoghurt for the best experience. I use the Cocos Organic original yoghurt.
  • Spring onion: for some crunch on top.
  • Fresh herbs: either coriander, mint or parsley all work well.
  • Chilli oil: I love adding this to curries and noodles as it adds a pop of colour as well as some heat.
  • Small red chilli: this is also for colour and heat, and you can remove the seeds to make the chilli less hot.

Is this gluten-free and nut-free?

Yes, this dish is gluten-free and nut-free. Check that your noodles do not contain gluten and use GF tamari soya sauce, too.

How do I make this?

This is so easy and quick to make:

  • Prepare the sauce ahead of time: and warm back up.
  • Fry off the tofu till golden: and then add in the soya sauce and sesame seeds to coat.
  • Cook the noodles and broccoli: I boil the noodles and cook the broccoli above the pan in the steam.
  • Prepare the toppings: as and when needed.
  • Arrange the noodles in the bowls and pour over the curry sauce: top with the tofu, broccoli and extras.

How long will this keep?

Once made, this is best eaten fresh as the noodles may go soggy but you can reheat it the next day, just store in the fridge in a sealed container.

Chopsticks in a bowl of Tofu Curry Ramen Noodles
Tofu Curry Ramen Noodles

What else can I make?

If you are looking for more noodles and speedy meals, how about my:

A bowl of Tofu Curry Ramen Noodles with broccoloi

Tofu Curry Ramen Noodles (Vegan High-Protein)

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These Tofu Curry Ramen Noodles are rich, creamy, smooth and fresh and packed with protein. Use your favourite noodles to sit in a delicious curry sauce topped with sesame tofu and veggies.


For the Noodles:

  • ½ Vegetable Packed Vegan Curry Sauce
  • 300g block extra-firm tofu
  • 1 tbsp sesame or coconut oil
  • 1-2 tbsp tamari soya sauce
  • 1 tbsp sesame seeds
  • 2 portions ramen noodles
  • 100g tenderstem broccoli, trimmed

To serve:

  • 2 tbsp thick coconut yoghurt
  • 1 spring onion, sliced
  • Fresh coriander, mint or parsley
  • 2 tsp chilli oil
  • ½ small red chilli, sliced


  1. Prepare the Vegetable packed Vegan Curry Sauce and place half in a saucepan to warm up.
  2. For the tofu: pat the tofu dry and slice into 12-16 squares or cubes. Heat a large non-stick frying pan with the sesame or coconut oil and add the tofu. Cook for a few minutes on all sides till golden and crisping up. Now pour over the tamari soya sauce and toss quickly to coat followed by the sesame seeds. Once coated remove from the heat.
  3. To cook the noodles and broccoli: place a pan of water on the hob and once bubbling add the noodles. Trim the broccoli and place in a sieve over the noodles with a lid on – this way they will steam cook at the same time. They will both only take a few minutes (the noodles will be soft, check packet instructions for timings, and the broccoli will be vibrant green with some crunch) and rinse under cold water straight away to stop the cooking process.
  4. For the toppings: stir the yoghurt with 1-2 tbsp water, as needed to make a runnier topping to spread easily. Slice the spring onion, chop the herbs and the red chilli.
  5. To serve: ladle the curry sauce into two bowls and lay over the noodles. top with the sesame tofu, and the broccoli and swirl in some yoghurt. Top with the spring onion, herbs, chilli oil and red chilis. Eat straight away.
  6. To store: keep all the components separately in sealed containers in the fridge for 1-2 days and warm back up before eating.

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Stay in touch

I look forward to hearing what you think of this Tofu Curry Ramen Noodles so please let me know in the comments below and leave a star review above. If you do make these noodles, please tag me in your creations, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With ramen noodle love x

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