Hot Chili Ramen with Veggies & Tofu

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This recipeis is simple, inexpensive, and comes together in under 30 minutes!  We all eat Ramen at some point. Why not make it a real meal? My kids love this dish! You can easily adjust the heat in this dish by reducing, or omitting the hot chili crisp. You can also use any left over veggies up by throwing them in with the Ramen. 

Looking for more great Asian inspired recipes? Try my Spicy Peanut Curry with Asian Veggies,  Szechuan Beefless Stir Fry, Thai Stylr Panang & Tempeh, Veggies and Red Curry Noodles & Sriracha Roasted Tofu with Rainbow Veggies

Recipe :

2 (32 oz.) Veggie broth ( or use water and the flavor packs, if desired)

1 (14 oz.) Tofu, pressed well &cubed 

1 (24 oz.) Bag fresh Asian Veggies 

1/2 cup chopped green beans 

1 cup chopped mushrooms 

6 packs Oriental Ramen noodles (do not use the included  flavor packages! )

1-2 Tbsp. Hot Chili crisp *

Sriracha  (optional)

Soy sauce  (optional)

Method :

Add veggie broth, tofu, Asian veggies, green beans, mushrooms, & hot chili crisp to a large stock pot. Bring to a boil over medium heat. 

Add Ramen to pot. Boil an additional 3 minutes. 

Serve with soy sauce and sriracha if desired.

Makes 6 servings.  

Three Cheeze Baked Ziti

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This is a classic dish in our family. It is usually made with ricotta and ground beef topped with lots of cheese. This is my veganized version of this classic dish. It's just as hearty and delicious as the original & perfect for serving at family dinners because no will know it's vegan!

Looking for more great vegan pasta ideas? Try my Hearty Vegan Spaghetti, Kale Stuffed Eggplant Parm, Chipotle Mac-N-Cheeze with Smokey Lentils, Baked Spinach and Artichoke PAsta, Cheezy Butternut Macaroni, & Lemon Garlic Spaghetti with Tempeh

**Recipe**

Tofu ricotta :

1 (14 oz) tofu, do not press

2 Tbsp nutritional yeast 

4 cloves garlic, pressed 

3 Tbsp. Olive oil 

1 tsp. Italian seasoning 

1 tsp. Salt

1 tsp. lemon juice 

1/4 cup plant milk 

Beefless sauce:

1 (13 oz ) Gardein beefless crumbles *

1/2 tsp garlic powder 

1/2 tsp onion powder 

1 tsp cumin 

Olive oil 

32 oz. Pasta sauce 

1 (16oz ) ziti pasta

Cheddar and mozzarella style vegan cheese 

**Method**

Preheat oven to 400°.

Bring a large pot of salted water to a rolling boil. Add pasta. Boil about 8 minutes. (Pasta should be slightly under cooked). Drain well. 

Cook beefless crumbles, garlic powder, onion powder and cumin with a little olive oil over medium high heat until browned. 

Reduce heat to low.

Stir sauce into the beefless crumbles. 

Cover your sauce and simmer while you make your "ricotta".

Combine all ingredients for tofu ricotta in in a mixibg bowl. Smash and mix together well, until smooth. 

Pour beefless sauce and ricotta over pasta. Mix well. 

Pour into a greased 11x13 casserole dish. Top with vegan cheeses. Bake 25 minutes. 

Makes 6 servings