Vegan Butter Chicken Ramen
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Vegan Richa · by Vegan Richa★ 4.7 (26)

Vegan Butter Chicken Ramen

NUTRITION · PER SERVING30M COOK
CAL 30%·PRO 38%
CARBS 47G31% OF CAL
7G FIBER28G OTHER12G TOTAL SUGAR
FAT 41G62% OF CAL
28G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Ramen noodles cooked in a creamy Indian butter sauce with tofu and vegetables. A fusion one-pot meal that balances aromatic spices with coconut richness.

mainindiansouptofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 8 ounces firm or extra firm tofu (pressed and then cubed or sliced as you like)
  • 1 teaspoon soy sauce (, tamari for gluten-free )
  • 2 teaspoons lime juice
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika (or you can also use cayenne, if you like it hot)
  • 1 teaspoon oil
  • 1/4 cup chopped or sliced onion
  • 6 ounces thinly sliced mushroom
  • 1/2 of a bell pepper (thinly sliced. You can use just green or a mix of red and green.)
  • 2 tablespoons ginger-garlic paste (or 1" of ginger, minced, and 4 cloves of garlic, minced)
  • 2 tablespoons tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves ((kasuri methi))
  • 15 ounce can full-fat coconut milk
  • 4 cups water or broth (, use 2.5 cups for thicker saucy ramen and 4.5 cups for brothier ramen )
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup
  • 6 ounces ramen or thin udon noodles
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional)
  • chopped cilantro, thinly sliced red onion, thinly sliced green chili or pepper flakes, lime wedges
PREP
10M
SODIUM
1542MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.