Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


Chile Lime Veggie Ramen

No ratings yet
Print Pin
Course: Dinner
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4


  • 1 lb. firm or extra firm tofu*
  • 1 Tbsp. canola oil
  • 1 qt. low-sodium vegetable broth or stock
  • 2 cups water
  • 1 package chili ramen noodles
  • 10 oz. package frozen shelled edamame
  • 6 oz. cremini or button mushrooms (sliced)
  • 1 cup shredded carrots
  • 1 head shredded cabbage
  • 1 large lime (cut into 4 wedges)
  • 2 tsp. Sriracha (optional)


  • Remove tofu from package. Wrap it in paper towels (or a tea towel) and press between two plates. Drain for at least 30 minutes or up to a few hours.
  • Remove tofu from towels.
  • Heat a small sauté pan over medium-high heat. Add canola oil and heat until shimmering.
  • Cook tofu for 3–4 minutes or until golden brown. Flip and repeat on other side. Remove tofu from pan.
  • Slice tofu into cubes. Set aside.
  • Meanwhile, in a medium saucepan or soup pot, combine water and vegetable stock. Bring to a boil. Add ramen (just the noodles) and cook for 2 minutes.
  • Stir in ramen seasoning packet, edamame, mushrooms, carrots, cabbage and Sriracha. Cook another 2–4 minutes.
  • Serve with lime wedges.



*Try other proteins like grilled chicken or beef instead of tofu. Top with jalapeño, green onion or cilantro.
Notify of

Inline Feedbacks
View all comments

Build This Week’s Meal Plan

Choose from some of Shape Your Future’s pre‑made meal plans or create your own!

Let's Go!