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    Home » Recipes » Global Recipes

    Ramen Slaw with Tofu

    Published: Sep 13, 2016 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    I don’t know about you, but I consider ramen a primary cheap-eats food group, and this take on it has major protein and flavor punch. Keep some ramen noodles on hand for quick and easy salads like this one. Thanks to bagged slaw mix and baked marinated tofu (both found in most supermarkets), it only takes minutes to assemble. Reprinted from The Book of Veganish by Kathy Freston & Rachel Cohn ©2016, by arrangement with Pam Krauss Books, a member of Penguin Group U.S., a Penguin Random House Company.

    Ramen slaw with tofu recipe by Kathy Freston

    Ramen Slaw with Tofu

    Keep some ramen noodles on hand for quick and easy salads like this one. Thanks to bagged slaw mix and baked marinated tofu (both found in most supermarkets), it only takes minutes to assemble.
    5 from 1 vote
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    Course: Noodle salad
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: noodle salad, ramen noodles recipes, ramen noodles salad
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 2 to 4
    Calories: 656kcal
    Author: Veg Kitchen

    Ingredients

    • 3- ounce package ramen noodles broken up into 1-inch pieces (seasoning packet discarded)
    • ⅓ cup peanut butter
    • 1 garlic clove minced
    • 1 teaspoon grated fresh ginger
    • 3 tablespoons rice vinegar
    • 1 tablespoon tamari soy sauce
    • ½ teaspoon sugar
    • 8- ounce bag cabbage slaw
    • 8 ounces baked marinated tofu diced
    • ¼ cup toasted slivered almonds
    US Customary - Metric

    Instructions

    • Place the noodles in a small saucepan of boiling water. Reduce the heat to low and cook until just tender, about 2 minutes. Drain and rinse with cold water, then drain again. Set aside.
    • In a large bowl, combine the peanut butter, garlic, ginger, vinegar, tamari, sugar, and ⅓ cup water. Whisk the dressing until smooth and well blended.
    • Add the cooked noodles, slaw, tofu, and almonds to the dressing and toss well to combine. Serve at once.

    Nutrition

    Calories: 656kcal | Carbohydrates: 50g | Protein: 31g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Sodium: 1592mg | Potassium: 673mg | Fiber: 9g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 42mg | Calcium: 260mg | Iron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

     Ramen slaw with tofu recipe by Kathy Freston

    • Here are more tasty Asian Noodles recipes.

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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