Name: 15-Minute Peanut Butter Tofu Ramen (Vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 400g extra-firm tofu; 2 tbsp tamari soy sauce; 2 tbsp olive oil; ½ -1 tsp sweet smoked paprika; Salt and pepper; 4 tbsp (60g) runny smooth peanut butter; 4 tbsp (60ml) tamari soy sauce; 2 large or 4 small garlic cloves, peeled; 1 large knob ginger, peeled; 2 limes, juiced; 1 x 400ml full-fat coconut milk, divided*; 1 litre vegetable stock; 4 nests or portions of noodles; 4 small cucumbers, sliced; 2 carrots, peeled into ribbons or thinly sliced; 4 spring onions, sliced; Chilli oil, fresh herbs, pink pickles, mixed seeds

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These deliciously creamy and flavoursome 15-Minute Peanut Butter Tofu Ramen noodles are comforting, fresh and wholesome, loaded with protein and fibre. They are naturally plant-based and gluten-free, great for quick meals.

I love noodle dishes, they are my go-to meal when I need something quick and delicious but also one that’s healthy and delicious, too. This ramen is loaded with a range of plant points with lots of different vitamins, minerals, colours and wholefood ingredients and you can make it using whatever veggies you have at home. They secret sauce is what makes these noodles so delicious, and it comes together in the blender in less than 2 minutes. Another bonus is that you cook the noodles directly in the sauce, meaning less washing up.

A bowl of Peanut Butter Tofu Ramen with chopsticks — 15-Minute Peanut Butter Tofu Ramen

Why will I love these noodles?

These ramen noodles are amazing:

Flavoursome, rich and creamy
Light, refreshing and wholesome
Made with whole-food plant-based ingredients
Naturally dairy-free and egg-free
Easily gluten-free
With nut-free options (note that the flavour will change)
Packed with different veggies
High in fibre and protein
Use your favourite shape noodles
Great for gut health
Easy to make in one bowl and one blender
Ready in 15 minutes
Can be made for 1 or 2 people or to feed more
Better than take-away noodles
Swap the tofu for tempeh or crispy beans, too
Also great with edamame beans

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.

A bowl of Peanut Butter Tofu Ramen — Quick Peanut Butter Tofu Ramen

Close up of crumbled tofu ramen — Quick Peanut Butter Tofu Ramen

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.

For the tofu:

Extra-firm tofu: crumble this up into small pieces so that it cooks quickly and is also great for sprinkling over the noodles.
Tamari soy sauce: to add richness and a savoury flavour.
Olive oil: to allow the tofu to crisp up.
Sweet smoked paprika: to add some flavour and heat.
Salt and pepper: to season.

To make the ramen broth/sauce:

Smooth peanut butter: the smooth and runny kind is best like Manilfie or Pip & Nut which contain only nuts.
Tamari soy sauce: as above.
Garlic: to add tons of flavour.
Ginger: for fiery heat.
Lime: for tang and juiciness.
Full-fat coconut milk: this makes the ramen creamy without being too heavy. Note that if making this for one person and you don’t want to be left with a tin of coconut milk open, you can use a natural soya drink, too. I used the Rude Health one here.

A piece of tofu and chopsticks — 15-Minute Peanut Butter Tofu Ramen

Chopsticks in a bowl of 15-Minute Peanut Butter Tofu Ramen — 15-Minute Peanut Butter Tofu Ramen

As for the noodles:

Vegetable stock:
Noodles: use your preferred noodle shapes here, I used ramen noodles but buckwheat, soba or udon will all work, just adjust the cooking time to suit your noodle.
Cucumber: the cooling effect is so yummy, and you can swap this for mange tout, too.
Carrot: a great texture on top. Also you can swap for radish.
Spring onion: to add some more colour.

As for extras, I like to add some chilli oil, pink pickles, some chilli slices and mixed seeds, too. You can see a recipe for homemade pink pickles here.

Are these noodles gluten-free and nut-free?

These are easily gluten-free as long as you choose GF noodles. To make this nut-free, use tahini or sunflower seed butter instead of peanut butter but the flavour and colour will change.

Chopsticks and 15-Minute Peanut Butter Tofu Ramen — Quick Peanut Butter Tofu Ramen

Noodles with chopsticks and peanut ramen sauce — Quick Peanut Butter Tofu Ramen

How do I make these?

This ramen comes together in a few steps:

Crumble the tofu with your fingers: and toss with the seasonings.
Air fry for 10 minutes: until crispy and golden. I have the Our Place wonder oven which works as an air fryer.
Meanwhile blitz together the sauce ingredients: and pour into a saucepan.
Gradually pour in the rest of the coconut milk and stock: to make a broth.
Add the noodles to the broth: and allow them to cook.
Prepare the toppings: like veggies and garnishes.
Swirl the noodles into bowls: and pour over the remaining peanut butter broth.
Top with the veggies and tofu: and add any extracts.

How long will they last?

This is best enjoyed straight away, but the tofu will keep in an airtight container in the fridge for 2-3 days. Warm back up in the air fryer or eat cold.

Noodles on chopsticks — 15-Minute Peanut Butter Tofu Ramen

What other recipes can I try?

For more recipe ideas: