Vegan Ramen

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

2¼ cups [535 ml] vegetable stock

1 tbsp oil for pan

Half a 14-oz [400-g] block firm or extra-firm smoked or plain tofu cut into rectangles about ⅜” (1 cm) thick

Pinch of salt

8 button mushrooms sliced

3 tbsp tahini

2 tbsp soy sauce

1 tbsp sriracha

2 tsp rice vinegar or white wine vinegar

3 oz [85-g] broccoli florets

2 packages uncooked ramen noodles seasoning packet discarded

1 green onion sliced

Optional: more sriracha to serve sesame seeds for garnish

Directions at thestingyvegan.com

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