Vegan Butter Chicken Ramen

veganricha.com

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subheading: For the spiced tofu:

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

½ teaspoon garam masala

½ teaspoon garlic powder

¼ teaspoon salt

½ teaspoon paprika or you can also use cayenne, if you like it hot

subheading: For the butter ramen:

1 teaspoon oil

¼ cup chopped or sliced onion

6 ounces thinly sliced mushroom

½ 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

½ teaspoon salt

1 tablespoon maple syrup

6 ounces ramen or thin udon noodles

¼ teaspoon black pepper

¼ teaspoon cayenne optional

subheading: For garnish:

chopped cilantro, thinly sliced red onion, thinly sliced green chili or pepper flakes, lime wedges

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