EASY Spicy Ramen with Crispy Tofu - Vegan, GF, Oil free

Whenever it’s cold out..make ramen! This super easy vegan spicy ramen is so delicious, you’ll forget about take out…not to mention the crispy BAKED tofu is out of this world amazing. You can easily substitute the tofu and mushrooms with other veggies of your choice - but they definitely add tons of texture and flavor to the ramen.

What can I use instead of mushrooms or bean sprouts?

Anything really, I've made this recipe with bok choy instead of the bean sprouts and it tasted just as great! I personally love the crunch of the bean sprouts with the soupy broth and soft noodles, that's why I prefer those. Get creative, add any of your favorite veggies in the broth or on top of the ramen.

Is there any oil in making the tofu?

Nope :) I NEVER fry my tofu (ew!). I bake it in the oven and ALWAYS get the perfect crispy crust I'm looking for. The key is to press the tofu before you cut, this helps get rid of all the excess moisture. You can either use a tofu press or place a heavy object on top of the tofu for 30-35 minutes. You also want to make sure you're using nonstick parchment paper when you bake the tofu, it helps prevent the crust from being ripped off when you take it out.

What's the best way to reheat ramen?

The best way to reheat this is to keep the broth and noodles separate from the mushrooms and tofu. If you keep them together and attempt to reheat, both the mushrooms and tofu will get soggy and that's no fun. You can reheat the broth and noodles in a large pot and bring to a gentle simmer (be careful not to overcook the noodles). For the mushrooms, you can reheat on a nonstick frying pan and the tofu can be either be reheated in the oven for 10 minutes at 350º or on a nonstick frying pan as well.


  • Make sure to remove the excess moisture from your tofu-this helps it bake with a crispy crust.

  • If using GF ramen noodles made from brown rice, make sure not to overcook - they get really soggy really fast. Always check the package instructions on timings.

  • Taste the broth as you go - a lot of veggie broths are have different flavors. I used an oil free one that's organic and it was perfect for me (linked below!).

  • When plating, add the tofu on top of the ramen, this will prevent it from getting soggy.

  • I like my food spicy, so adjust the spice accordingly. You can always add red chili flakes on top for an even spicier kick.

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[serving size: 4]


For the tofu:

1 block extra firm tofu

2 cloves minced garlic

1 tbsp corn starch

1 tbsp tamari

1/2 tbsp chili paste

For the broth:

10 cups veggie broth

4 cups water

1/4 cup tamari

2 tbsp chili paste

1 tbsp miso paste

1/2 tbsp Thai curry paste

1.5 tsp rice vinegar

1.5 tsp chopped ginger

2 cloves minced garlic

All else:

2 stacks GF ramen noodles

2 cups sliced mushrooms

1 cup bean sprouts

1/2 cup chopped green onions


  1. Preheat oven to 400º F

  2. Press your tofu to remove all the excess moisture - cut into desired shape and transfer to a mixing bowl.

  3. To the tofu, add the garlic, tamari, corn starch, and chili paste - gently mix well to make sure each piece of tofu is evenly covered with the mixture.

  4. Line a baking sheet with nonstick parchment paper. Transfer the tofu to the baking sheet on an even layer - do not over lap

  5. Bake for 15 minutes, flip the tofu, and bake for another 10 minutes (25 mins total). Set aside

  6. In a large pot on medium heat, add the all the ingredients for the broth. Use a whisk to to make sure everything is well mixed. Let it cook on medium heat

  7. While the broth is cooking, add the mushrooms to a hot frying pan and 1 tsp of tamari (optional). Cook until soft - set aside

  8. Let the broth come to a boil and boil for 3-4 minutes. Add in the ramen noodles and cook per the time in the instructions (mine took 8-10 minutes to cook)

  9. To plate, add the ramen broth and noodles to a deep bowl, add the green onions, tofu on top, bean sprouts, and the cooked mushrooms.

  10. Serve hot and enjoy

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