Go Back

Veggie Ramen Casserole

A quick and satisfying meal with tender ramen noodles, hearty tofu, and a medley of vegetables in a savory broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Broth
  • 4 cups water The base of this dish, providing a comforting liquid.
  • 1/4 cup tamari or soy sauce Offers a salty, umami flavor.
  • 2 tablespoons hoisin sauce Adds a hint of sweetness and depth.
  • 1-2 tablespoons sriracha Adds a delightful heat.
  • 5 cloves garlic (minced) Infuses the dish with an aromatic essence.
Main Ingredients
  • 4 packets ramen noodles (seasonings discarded) The essence of comfort food.
  • 16 ounces super firm tofu, fine dice Provides a hearty protein-rich component.
  • 4 cups mixed vegetables A blend for color and nutrition.
  • 3-4 pieces green onions (sliced; for garnish) Adds a refreshing element.

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a 9×13” casserole dish.
Making the Broth
  1. In a large bowl, combine 4 cups of water, 1/4 cup tamari, 2 tablespoons hoisin, 1-2 tablespoons sriracha, and 5 minced garlic cloves. Whisk until well mixed.
Layering the Casserole
  1. Evenly spread the ramen noodles across the bottom of the casserole dish.
  2. Sprinkle the diced tofu over the noodles followed by a layer of mixed vegetables.
  3. Pour the prepared broth over the mixture, covering everything.
Baking the Casserole
  1. Cover the dish with a baking sheet and bake for 20 minutes.
  2. Carefully remove the dish, uncover, and gently mix the noodles with the tofu and vegetables.
  3. Return to the oven and bake for an additional 10 to 15 minutes.
Serving
  1. Once baked, top with sliced green onions and drizzle with sesame or chili oil if desired. Serve warm.

Notes

Use fresh vegetables for added crunch and color. You can adjust the sriracha to your heat preference.